Receta Ginger And Port Lamb Rib Chops
Ingredientes
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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.