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Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Lamb Chops with Plum Sauce
The meat tastes great, and the plum sauce gets two thumbs up. We suggest serving it with couscous and summer squash.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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8 lamb loin chops, 1 inch thick, trimmed of all visible fat
canola oil, for brushing on the grid, if using a grill
3 large plum, pitted and sliced
1/2 cup grape juice
2 tablespoons chopped fresh rosemary, stemmed (or 1 tablespoon dried)
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons water




To prepare the lamb chops:
Prepare the grill or electric grilling machine.

If using a charcoal grill, oil the grid and place it above ashen coals. Brush the chops on both sides with oil and place them directly over the heat. Grill for 6 minutes per side for medium rare. You can check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

If using an electric grilling machine, place the chops on a hot grill (no need for oil) and cook for about 4 to 6 minutes for medium rare. You can check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

To make the sauce:
While the lamb chops are cooking, in a medium saucepan combine the plums, grape juice, rosemary, and honey. Bring to a boil; reduce the heat, cover, and simmer for 3 minutes if the plums are canned or for 6 to 8 minutes if the plums are fresh.

Combine the cornstarch with the water and stir into the plum mixture. Cook and stir until the mixture is thick and bubbly, about 5 minutes. Simmer for 2 more minutes and remove from the heat. Cover and set aside until ready to use.

Serve the lamb chops with hot Plum Sauce on the side.


Notes:
Ingredients #3-8 are for the plum sauce.

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