Lamb Chops with Raspberry-Port Sauce

Quick yet elegant, this lamb chop recipe is given a complimenting backdrop by a tangy, fruity sauce. If you are not into the whole wine scene, you can easily substitute the port with apple juice.

Makes 4 Servings

Ingredients

8 loin-cut lamb chops
1 cup port wine
2 to 3 cloves garlic, minced
1 tbsp fresh thyme leaves, chopped
1 tbsp olive oil
1 cup fresh or frozen raspberries
salt and pepper

Procedure

Trim lamb of fat and sinew. Rub with salt and pepper. Place in a deep bowl.

Combine port wine, garlic, thyme and olive oil. Pour over lamb chops, cover and marinate for at least two hours but no longer than overnight.

Remove lamb chops from marinade, setting aside mixture. Broil chops 5 inches from heat for about 6 minutes or until brown. Turn and broil for an additional 6 to 8 minutes, or until desired doneness.

Meanwhile, heat reserved marinade and raspberries to boiling over medium heat. Cook until sauce is reduced to half, stirring occasionally. Serve with lamb.

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Written by Lalaine · Filed Under A Touch of Buzz, Fruit Suprises, Lamb and Goat

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4 Responses to “Lamb Chops with Raspberry-Port Sauce”

Lore on October 11th, 2008 6:28 am

Port and rasberries over lamb??? Why sign me up PLEASE!
Lalaine on October 13th, 2008 7:08 am

Excellent complimenting sauce!
marla on October 13th, 2008 10:54 pm

Are there tricks to remove the off taste from lamb? I like its texture but the slight smell is something else.
Lalaine on October 21st, 2008 5:12 am

I suppose that’s why lamb is usually cooked with strong spices.