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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 catsup

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.

 
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