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Ginger and Port Lamb Rib Chops

8 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 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 brown sugar - (packed)


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.


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