Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8x lamb rib chops, 1" thick trimmed
- 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 tbl honey
- 1 tbl grated fresh ginger
- 1 tbl steak sauce
- 1 tbl balsamic vinegar
- 1 tbl Worcestershire sauce
- 1/2 tbl chili powder
- 1/2 tbl dry mustard
- 1/2 tbl brown sugar - (packed)
- =
Directions
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.