2 tablespoons butter, softened
1 tablespoon orange marmalade
1/4 teaspoon dried marjoram leaves
2 lamb shoulder chops (1/2 to 3/4 inch thick)
1/4 teaspoon seasoned salt
1/4 teaspoon paprika (I substituted with some cumin and chili pepper)
1/4 teaspoon black and red pepper blend
1. Heat closed contact grill 5 minutes. In small bowl, mix butter, marmalade and marjoram; set aside.
2. Sprinkle lamb chops with seasoned salt, paprika and pepper blend; place on bottom grill surface. Close grill; cook 8 to 12 minutes, turning once, until of desired doneness. Top lamb chops with butter mixture.