Don Silvers

Vegetable oil, for the rack

1/2 cup apple jell

1/4 cup lemon juice concentrate

1/4 cup steak sauce

8 loin lamb chops, 1 inch thick

Salt and pepper to taste

Arrange briquettes in the barbecue, clean and oil the grill rack and preheat to high.

Meanwhile, in a small bowl, using a wire whisk, beat together the apple jelly, lemon juice, and steak sauce until smooth.

When ready, arrange the chops on the hot grill rack about 4 to 6 inches from the heat source and brush liberally with the glaze. Cook for about 10 to 12 minutes per side, basting with the glaze, until cooked as desired

Transfer to a platter, season with salt and pepper, and serve with any remaining glaze in a bowl on the side.