Rosemary Scented Lamb Chops

Ingredients

• 1 cup fresh lemon juice

• 1 cup dry red wine

• 1 cup red wine vinegar

• 3/4 cup South Carolina Mustard Sauce 

• 3/4 cup chile-and-herb-infused olive oil

• 4 cloves garlic, minced

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons minced onion

• 2 to 3 chiltepins, crushed

• Salt and freshly ground black pepper

• 4 lamb chops

• 3/4 cup yellow "ballpark" mustard

• 3/4 cup cider vinegar

• ½ cup sugar

• 1 ½ tablespoons margarine

• 2 teaspoons salt

• 2 teaspoons Worcestershire sauce

• 1 1/4 teaspoons freshly ground black pepper

• 2 teaspoons Louisana-style hot sauce, or more to taste

Instructions

For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.