Ginger and Port Lamb Rib Chops

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Ginger and Port Lamb Rib Chops recipe, Itried this one myself and this Belgian dish is all worth it ! Average cooking skills needed, enjoy !

4 servomgs


  • 8x Lamb rib chops, 1" thick trimmed


  1. In a saucepan combine all sauce ingredients. Bring to a boil.
  2. Reduce heat and simmer, uncovered, 1 hour or until sauce is slightly thickened, stirring occasionally.
  3. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
  4. Brush each rib chop on both sides with about 1 tablespoon sauce. Place chops in center of cooking grate.
  5. 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.
  6. Serve with heated remaining sauce.
  • 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.