Burgundy Barbecue Lamb - cooking recipe

Ingredients

1/2 c. Burgundy or other dry red wine
2 Tbsp. sugar
6 whole allspice
6 whole peppercorns
4 whole cloves
1 (3-inch) stick cinnamon
1/3 c. reduced-calorie catsup
3 Tbsp. lemon juice, divided
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
1/4 tsp. cornstarch
1 c. fresh/frozen cherries
4 (1-inch) lean lamb loin chops
fresh cherries (optional)

Preparation

Combine wine, sugar, allspice, peppercorns, cloves and cinnamon in a small saucepan; bring to a boil.
Cook, uncovered, 3 to 4 minutes over medium heat.
Remove spices and boil until reduced to 1/3 cup.
Stir in catsup, 2 teaspoons lemon juice, vinegar and Worcestershire sauce.
Measure out and reserve 1/4 cup sauces and reserve remaining sauce in saucepan.
Combine 1 tablespoon lemon juice and cornstarch; add to sauce in saucepan Bring mixture to a boil; cook 1 minute or until thickened, stir constantly.
Stir in cherries.
Set aside.
Trim excess fat, place in 1-quart casserole. Pour 1/4 cup sauce over chops; turn to coat.
Cover and marinate 1 hour.
Grill 5 to 6 inches from coals for 5 to 6 minutes.
Turn and baste frequently.
Spoon hot cherry sauce over chops and garnish with additional cherries.