Ginger and Port Lamb Rib Chops

Ginger and Port Lamb Rib Chops Recipe from Belgium

Region / culture: Belgium | Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 4

Introduction

Ginger and Port Lamb Rib Chops is a flavorful and elegant dish that is perfect for a special occasion or a fancy dinner at home. The combination of ginger, port wine, and savory spices creates a rich and delicious sauce that perfectly complements the tender and juicy lamb rib chops.

History

This recipe is a modern twist on classic lamb dishes that have been enjoyed for centuries. The use of ginger and port wine adds a unique and sophisticated flavor profile to the dish, making it a favorite among food enthusiasts and home cooks alike.

Ingredients

8 lamb rib chops, 1 inch thick, trimmed

Sauce

1 cup chicken broth
0.33 cup tomato paste
0.33 cup ketchup
0.25 cup finely diced onion
0.25 cup finely diced celery
0.25 cup port wine
2 tbsp honey
1 tbsp grated fresh ginger
1 tbsp steak sauce
1 tbsp balsamic vinegar
1 tbsp worcestershire sauce
0.5 tbsp chili powder
0.5 tbsp dry mustard
0.5 tbsp packed brown sugar

How to prepare

In a saucepan, combine all sauce ingredients and bring to a boil.
Reduce heat and simmer, uncovered, for 1 hour or until the sauce is slightly thickened, stirring occasionally.
Process the mixture in a blender or food processor until smooth. Chill in the refrigerator until ready to use or for up to 3 weeks.
Brush each rib chop on both sides with about 1 tbsp of the sauce. Place the chops in the center of the cooking grate.
Grill for 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 the grilling time.
Serve with the heated remaining sauce.

Recommendations

Wine Recommendation: A medium-bodied red from Pauillac, France, will pair well with the seductively seasoned Lamb.
Beer Recommendation: For a chop made with a fortified wine, try a winelike ale or a cherry Lambic from Belgium. You'll be 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.

Variations

For a spicier kick, add more chili powder or red pepper flakes to the sauce.
Substitute the port wine with red wine or beef broth for a different flavor profile.
Add fresh herbs like rosemary or thyme to the sauce for a fragrant and aromatic twist.

Cooking Tips & Tricks

Make sure to trim the rib chops to remove excess fat, as this will help the meat cook evenly and prevent flare-ups on the grill.

- Brushing the chops with the sauce while grilling adds extra flavor and helps to caramelize the meat, creating a delicious crust.

- Let the chops rest for a few minutes after grilling to allow the juices to redistribute, ensuring a juicy and tender bite.

Serving Suggestions

Serve the Ginger and Port Lamb Rib Chops with grilled green onions and a wild rice pilaf for an elegant and complete meal.

Cooking Techniques

Grilling the lamb rib chops adds a smoky and charred flavor to the dish, enhancing the overall taste and texture of the meat.

Ingredient Substitutions

If you don't have port wine, you can substitute it with red wine or beef broth for a similar depth of flavor.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 weeks. Simply brush the chops with the sauce and grill them when ready to serve.

Presentation Ideas

Arrange the grilled lamb rib chops on a platter and drizzle with the remaining sauce for a beautiful and appetizing presentation.

Pairing Recommendations

Pair the Ginger and Port Lamb Rib Chops with a medium-bodied red wine from Pauillac, France, or a winelike ale for a perfect dining experience.

Storage and Reheating Instructions

Store any leftover lamb rib chops in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Ginger and Port Lamb Rib Chops contains approximately 350 calories.

Carbohydrates

Each serving of Ginger and Port Lamb Rib Chops contains approximately 15 grams of carbohydrates.

Fats

Each serving of Ginger and Port Lamb Rib Chops contains approximately 20 grams of fats.

Proteins

Each serving of Ginger and Port Lamb Rib Chops contains approximately 30 grams of proteins.

Vitamins and minerals

Ginger and Port Lamb Rib Chops are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy and sulfites from the Worcestershire sauce and may not be suitable for individuals with allergies to these ingredients.

Summary

Ginger and Port Lamb Rib Chops are a delicious and protein-rich dish that is perfect for a special occasion. While it is higher in fats and calories, it is a great source of essential nutrients like iron and zinc.

Summary

Ginger and Port Lamb Rib Chops are a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. The rich and flavorful sauce, combined with tender and juicy lamb rib chops, creates a memorable dining experience that will impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Martha's house for a little get-together. As soon as I walked into her kitchen, I was hit with the most incredible aroma of ginger and port. I knew I had to find out what she was cooking.

Martha greeted me with a smile and a hug, and then she led me to the stove where a sizzling pan of lamb rib chops was cooking away. She explained that she had marinated the chops in a mixture of ginger, port wine, garlic, and a few other secret ingredients before searing them in a hot pan.

I watched in awe as Martha deftly flipped the chops, basting them with the rich, fragrant marinade. The smell was intoxicating, and I couldn't wait to taste the finished dish.

As we sat down to eat, I took my first bite of the tender, juicy lamb. The flavors exploded in my mouth - the sweetness of the port wine, the heat of the ginger, the richness of the meat. It was unlike anything I had ever tasted before.

I begged Martha for the recipe, and she graciously shared it with me. Over the years, I have made my own tweaks and adjustments to the dish, but the core of the recipe remains the same - ginger and port lamb rib chops.

I learned to make this dish by following Martha's instructions, but I also drew inspiration from other sources. My own grandmother, who was an incredible cook in her own right, taught me the importance of using fresh, quality ingredients and cooking with love.

I also sought out other recipes and techniques for cooking lamb, experimenting with different marinades and cooking methods until I found the perfect balance of flavors for my ginger and port lamb rib chops.

One of my favorite memories of cooking this dish was when my own children were young. They would watch me in the kitchen, their eyes wide with curiosity as I chopped ginger and poured port wine into a bowl. They would help me mix the marinade, their small hands stirring with enthusiasm.

As the lamb cooked, the smell would waft through the house, drawing them to the kitchen like moths to a flame. They would eagerly wait for me to serve them a plate of the tender, flavorful chops, their little faces lighting up with joy as they took their first bite.

As they grew older, they began to help me more in the kitchen, learning the art of cooking from their grandmother just as I had learned from mine. It was a special bonding experience for us, one that I will always cherish.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will continue the tradition of cooking and sharing this dish with your own loved ones. Remember to always cook with love and passion, and never be afraid to experiment and make the recipe your own.

I hope that one day, you will look back on the memories of cooking ginger and port lamb rib chops with me fondly, just as I do with my own grandmother. And who knows, maybe one day you'll pass on this recipe to your own grandchildren, creating a legacy of delicious food and cherished memories that will endure for generations to come.