Lamb Chops with Rosemary Plum Sauce Recipe

4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-in. thick

Marinade:
1/2 cup plum preserves
2 Tbsps. white wine vinegar
2 Tbsps. Worcestershire sauce
1 Tbsp. fresh rosemary, snipped, OR 1 tsp. dried rosemary leaves, crushed
2 cloves garlic, crushed
1 tsp. pepper
1/2 tsp. salt

Combine marinade ingredients. Cover and refrigerate 1/3 cup marinade for brushing on lamb chops during grilling. Place chops in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator for 6-8 hours or overnight, if desired, turning occasionally. Remove chops from marinade; discard marinade. Place chops on grid over medium coals. Grill 12-14 minutes for rare to medium doneness, turning once. Brush both sides of chops with reserved marinade during last 5 minutes of grilling.