Ginger and Port Lamb Rib Chops

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.


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