Today is: 07.25.2008
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Ginger and Port Lamb Rib Chops |
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Makes 4 Servings
Ingredients:
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
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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. |
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