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Ginger and Port Lamb Rib Chops |
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Ginger and Port Lamb Rib Chops - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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8
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lamb rib chops, 1" thick trimmed |
| SAUCE |
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1 cup
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chicken broth |
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1/3 cup
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tomato paste |
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1/3 cup
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catsup |
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1/4 cup
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finely-diced onion |
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1/4 cup
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finely-diced celery |
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1/4 cup
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port wine |
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40 ml
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honey |
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20 ml
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grated fresh ginger |
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20 ml
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steak sauce |
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20 ml
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balsamic vinegar |
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20 ml
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Worcestershire sauce |
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10 ml
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chili powder |
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10 ml
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dry mustard |
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10 ml
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brown sugar - (packed) |
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| Method: |
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.
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