2 tablespoons currant jam or jelly
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar or honey
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce
12 lamb loin chops, cut 1 inch thick and trimmed (about 3 pounds)
6 slices pineapple, about 1/2 inch thick
1. In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.
2. Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare (140 F/60 C), 10 to 13 minutes for medium (160 F/71 C), or 14 to 17 minutes for medium-well (170 F/77 C), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings.