Tuesday, 9 June 2009

Barbecued Pauillac Lamb

Once upon a time Pauillac Lamb would have been cooked on an open fire using Bordeaux barrel wood and you can still find recipes for it being cooked over vine branches!

8 lamb chops
1 cup chicken broth
1/3rd cup tomato sauce
1 onion, very finely diced
1 stick celery, very finely diced
¼ cup port
2 tbsp honey
1 tbsp freshly grated ginger
1 tbsp balsamic vinegar
1 tbsp Worcester sauce
1 tbsp Dijon mustard
½ tbsp brown sugar

Combine all the ingredients except the chops in a saucepan and bring to the boil. Reduce the heat and simmer, uncovered for about an hour or until sauce is slightly thickened. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use. Brush each chop on both sides with about 1 tablespoon sauce and barbecue until done.

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