Ginger And Port Lamb Rib Chops

Recipe Ingredients

8		Lamb rib chops, 1" thick - trimmed
		Sauce
1 cup	237ml	Chicken broth
1/3 cup	78ml	Tomato paste
1/3 cup	78ml	Catsup
1/4 cup	15g / 0.5oz	Finely-diced onion
1/4 cup	27g / 1oz	Finely-diced celery
1/4 cup	59ml	Port wine
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Steak sauce
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Worcestershire sauce
1/2 tablespoon	7.5ml	Chili powder
1/2 tablespoon	7.5ml	Dry mustard
1/2 tablespoon	7.5ml	Brown sugar - (packed)

Recipe Instructions

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.

Source:
Weber's Recipes at http://www.weber.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.