If you have access to fresh thyme, use 1/2 teaspoon chopped fresh leaves instead of the dried. And for added flavor and aroma, place a sprig of fresh thyme beneath each chop during the last minute of grilling.
1/3 cup dry sherry or dry white wine
1 1/2 tbsp. prepared mustard
1 tbsp. vegetable oil
1 1/2 tsp. Tabasco sauce
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 1/2 to 3 pounds lamb chops
1 1/2 tbsp. mango, papaya, or apricot preserves, or marmalade
1. In a shallow glass or ceramic dish, combine sherry, mustard, oil, Tabasco, thyme, and black pepper. Mix well with a small whisk. Add lamb chops and turn to coat. Cover and refrigerate for 4 to 5 hours, or overnight, turning the chops over once or twice.
2. Preheat a grill to medium-high.
3. Remove the chops from the marinade and pour the marinade into a small saucepan. Warm the marinade over low heat and add the fruit preserves or marmalade. Stir until the fruit is dissolved and set next to the grill to be used for basting.
4. Grill the chops for 5 to 7 minutes on each side, basting with the marinade during the last 1 to 2 minutes of grilling.