6 lamb leg sirloin or shoulder chop, cut 3/4 inch thick
1/2 of a 10 oz. plum jar
1/4 c. chili sauce
2 tbsp. dry white wine
1 tsp. lemon juice
1/2 tsp. ground allspice
1/4 tsp. minced dried onion

Slash fat edges of chops. Grill over medium coals 20 to 25 minutes for medium, turning once. Meanwhile, in a sauce combine remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. To serve, spoon atop chop. Makes 6 servings.