• 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.

Makes 4 servings each with 253 calories, 8 g fat and 78 mg cholesterol.

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Submitted 6/13/05.
Source: Best Recipes: June '94
Submitted By: Linda Wilson
Lamb Chops with Rosemary Plum Sauce