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Ingredientes
- 8 x lamb rib chops, 1" thick trimmed
- 1 c. chicken broth
- 1/3 c. tomato paste
- 1/3 c. catsup
- 1/4 c. finely-diced onion
- 1/4 c. finely-diced celery
- 1/4 c. port wine
- 2 Tbsp. honey
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. steak sauce
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1/2 Tbsp. chili pwdr
- 1/2 Tbsp. dry mustard
- 1/2 Tbsp. brown sugar - (packed)
Direcciones
- In a saucepan combine all sauce ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour or possibly till sauce is slightly thickened, stirring occasionally. Process in a blender or possibly food processor till smooth. Refrigeratein refrigerator till ready to use or possibly up to 3 weeks.
- Brush each rib chop on both sides with about 1 Tbsp. sauce. Place chops in center of cooking grate. Grill 7 to 9 min for rare (140 degrees), 10 to 13 min for medium (160 degrees), or possibly 14 to 17 min 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 possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 476mg | 14% |
| Total Carbs 25.72g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 20.6g | 14% |
| Protein 2.4g | 4% |
