Lamb Chops with Rosemary Plum Sauce Recipe

Ingredients

• 4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-in. thick
• Marinade:
• 1/2 cup plum preserves
• 2 Tbsps. white wine vinegar
• 2 Tbsps. Worcestershire sauce
• 1 Tbsp. fresh rosemary, snipped, OR 1 tsp. dried rosemary leaves, crushed
• 2 cloves garlic, crushed
• 1 tsp. pepper
• 1/2 tsp. salt