Ingredients: 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 Directions:1. 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. 2. 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. |