Ingredients:

1 cup catsup
1/3 cup Molasses
1/3 cup cider vinegar
1/3 cup dark rum
2 1/8 tbsp yellow mustard
1 tbsp Worcestershire sauce
Several dashes bottled hot pepper sauce
8 Lamb loin chops, cut 1 inch thick
Kosher Salt
Fresh ground black pepper

Directions:

1. For the sauce, in a small saucepan combine catsup, molasses, vinegar, rum mustard, Worchestershire sauce, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring sauce occasionally.

2. Trip fat from chops. Sprinkle with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling and brushing with sauce during final 5 minutes of grilling. Allow 12 to 14 minutes for medium rare ( 145F ) and 15 to 17 minutes for medium doneness ( 160F) . ( For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.) Reheat and pass remaining sauce.