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.