Ginger and Port Lamb Rib Chops
Use either dark or light port wine for this delicious recipe. Serve with grilled
green onions and a wild rice pilaf for an elegant meal.
For the sauce:
1 cup chicken broth
1/3 cup tomato paste
1/3 cup ketchup
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup port wine
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon steak sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon chili powder
1/2 tablespoon dry mustard
1/2 tablespoon packed brown sugar
8 lamb rib chops, cut 1 inch thick and trimmed
In a saucepan combine all sauce ingredients. Bring to a boil. Reduce heat and
simmer, uncovered, 1 hour or until sauce is slightly thickened, stirring
occasionally. Process in a blender or food processor until smooth. Chill in
refrigerator until ready to use or up to 3 weeks.
Brush each rib chop on both sides with about 1 tablespoon sauce. Place chops in
center of cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13
minutes for medium (160°F/71°C), or 14 to 17 minutes for well-done (170°F/77°C),
turning and brushing with more sauce halfway through grilling time. Serve with
heated remaining sauce.
Makes 4 servings.