Ginger and Port Lamb Rib Chops

Description
ginger and Port Lamb Rib Chops recipe, i tried this one myself and this Belgian dish is all worth it ! Average cooking skills needed, enjoy !

Ingredients

 * 8x Lamb rib chops, 1" thick trimmed

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 tbl honey
 * 1 tbl grated fresh ginger
 * 1 tbl steak sauce
 * 1 tbl balsamic vinegar
 * 1 tbl Worcestershire sauce
 * 1/2 tbl chili powder
 * 1/2 tbl dry mustard
 * 1/2 tbl brown sugar - (packed)

Directions

 * 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 degrees), 10 to 13 minutes for medium (160 degrees), or 14 to 17 minutes for well-done (170 degrees), turning and brushing with more sauce halfway through grilling time. Serve with heated remaining sauce.


 * This recipe yields 4 servings.


 * Wine Recommendation: A medium-bodied red from Pauillac, France, will form a fast alliance with the seductively seasoned Lamb.


 * Beer Recommendation: For a chop made with a fortified wine, a winelike ale; a cherry Lambic from Belgium. You'll be oh so pleasantly surprised.


 * Comments: 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.