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Ginger and Port Lamb Rib Chops

 

A medium-bodied red from Pauillac, France, will form a fast alliance with the seductively seasoned lamb.

For a chop made with a fortified wine, a winelike ale: a cherry Lambic from Belgium. You’ll be oh so pleasantly surprised. 		 

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.