Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. remove lamb chops from rack and french cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). allow sauce to cool completely. submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). grill over hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. turn once half-way through cooking time. prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. serve lamb with garnish sauce and grilled potatoes and vegetables. note: the marinade sauce also goes well with other foods including mushrooms.

Target recipe: combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated. for the sauce, melt butter in a medium skillet over medium heat. add onions and garlic and sauté for 8 to 10 minutes, or until golden. season with salt and pepper. stir in wine and bring to a boil. reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. the glaze should be the consistency of syrup. grill the chops for 3 to 4 minutes on each side or until desired doneness. to serve, allow 2 chops per person, with shiraz reduction.