Grilled Lollipop Lamb Chops

Prep Time: 6 Hours
Yields: 4 Servings

Comment:
When the average American thinks barbecue, he does not usually think lamb, but Chef Don Mastroni of the Back Creek Barbecue Co. promises this award-winning recipe will not disappoint. You can have your butcher French the lamb for you to save time.

Ingredients:
1 (14-16 ounce) rack of lamb, frenched
1 quart half-and-half
1 cup maple syrup
3 sprigs fresh rosemary
salt and pepper to taste
2 cups Lingonberry jam
1 tbsp butter
1 cup Chamborg Liqueur
1 cup chicken stock

Method:
Clean lamb rack of any excess sinew. Place in a pan small enough that meat will be covered by 5 cups marinade. Pour half-and-half over lamb. Add maple syrup and rosemary and cover. Refrigerate 6 hours or overnight. Preheat grill to medium. In a large saucepan over medium-high heat, combine chicken stock and jam. Bring to a rolling boil and reduce sauce by about half. Add Chamborg, and reduce heat. Boil gently until sauce thickens, then add butter and remove from heat. Place lamb on grill. You may wish to wrap the bones with foil so they don’t scorch. Grill until meat is medium rare to medium. Remove from grill, allow to rest and slice between each bone. Pour sauce over lollipops and enjoy.