These grilled lamb chops are first rubbed with a mix of fresh ginger, olive oil and salt. For a sweet glaze, the chops are brushed with a mixture of apricot spreadable fruit, Dijon-style mustard, and white wine vinegar during the last few minutes of grilling.
Trim fat from chops; set chops aside. In a small bowl stir together apricot spreadable fruit, white wine vinegar, mustard, turmeric, cayenne pepper, and garlic. Set aside.
In another small bowl stir together ginger, olive oil, and salt. Spoon ginger mixture evenly over chops; rub in with your fingers.
Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once and brushing with apricot mixture during the last 5 minutes of grilling. (Allow 12 to 14 minutes for medium-rare doneness [145 degrees F] or 15 to 17 minutes for medium doneness [160 degrees F].) Discard any remaining apricot mixture.
If desired, toss together couscous and peas; serve with chops. Makes 4 servings.