Ginger and Port Lamb Rib Chops

Description

Ginger and Port Lamb Rib Chops recipe, Itried this one myself and this Belgian dish is all worth it ! Average cooking skills needed, enjoy !

4 servomgs

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

1. In a saucepan combine all sauce ingredients. Bring to a boil.
2. Reduce heat and simmer, uncovered, 1 hour or until sauce is slightly thickened, stirring occasionally.
3. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
4. Brush each rib chop on both sides with about 1 tablespoon sauce. Place chops in center of cooking grate.
5. 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.
6. Serve with heated remaining sauce.

Recommendations

• 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.