Grilled Lamb Chops with Spanish Sherry Sauce

In a small saucepan combine sherry, honey, tomato paste, red wine vinegar, grated onion, crushed garlic cloves, Worcestershire sauce, and pepper. Bring to a simmer, cook for five minutes. Slice lamb 1/4-inch thick, grill with sliced potatoes, sliced red bell pepper, sliced green bell pepper, and sliced yellow bell pepper 4-inches from hot coals for 5 to 6 minutes. Turn and brush with the sherry sauce; cook an additional 5 minutes. Turn again, brush with the sherry sauce, and cook 2 to 3 minutes longer, or until done.