RECIPES Grilled Lamb Chops with Fresh Nectarine Sauce Email this recipe Preparation Time: 10 minutes Cooking Time: 10 to 15 minutes Servings: 4 • 8 Cedar Springs American lamb loin chops, 1-inch thick (about 4 ounces each) • 3 ripe nectarines, pitted and sliced • 1/2 cup California Zinfandel wine or white grape juice • 2 -3 teaspoons sugar • 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary, crushed • 1 tablespoon water • 2 teaspoons cornstarch • 3 cups hot cooked rice or rice pilaf (optional) Directions Trim chops and sprinkle lightly with salt and pepper, if desired. Grill over moderate coals for 5 - 6 minutes per side or to desired doneness. The chops can also be broiled 4 inches from heat for the same time. Meanwhile for nectarine sauce, in a medium saucepan combine sliced nectarines, Zinfandel wine or grape juice, sugar and rosemary. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Combine the water and cornstarch; stir into plum mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chops with nectarine sauce and hot rice, if desired. Nutrition facts per serving: 264 calories, 9 g total fat, 87 mg cholesterol, 78 mg sodium Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety