"A nice casual dinner for four."


  4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-inch thick
  1/2 cup E. Waldo Ward Santa Rosa Plum Preserves
  2 tablespoons white wine vinegar
  2 tablespoons Worchestershire sauce
  1 tablespoon fresh rosemary, snipped, OR 1 teaspoon dried rosemary
  leaves, crushed
  2 cloves garlic, crushed
  1 teaspoon pepper
  1/2 teaspoon salt


1Combine marinade ingredients. Cover and refrigerate 1/2 cup marinade for bushing on lamb chops during grilling.

Place chops in a 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