Winter Dinner :: Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables

Spice Rubbed Lamb Chops with Grape-Almond Port Sauce and Harvest Root Vegetables
Serves 4-6 (2 chops per person)

For Lamb
10 3/4–inch–thick lamb rib chops or 30 1 1/4–inch–thick lamb loin chops
1/3 tablespoons ground cinnamon
1/3 tablespoons orange zest
1/4 teaspoon ground cumin
salt and pepper




Position a rack 4-5 inches from the broiler and preheat broiler. In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan. Broil, turning halfway through cooking, until the chops are nicely browned on both sides. 6 min. total for medium-rare, 8 min. total for medium.




For Harvest Vegetables
(serves 4-6)
1/3 pounds carrots, cut into 2 inch length
1/3 pounds parsnips, cut into 2 inch length
1/3 pounds rutabagas, cut into 1/2 inch wedges
1/3 pounds shallots, halved
2 Tablespoons olive oil
2 thyme sprigs
1 rosemary sprig salt and pepper

Preheat oven 425. In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 2-3 large, sturdy rimmed baking sheets. Cover with foil and roast for 25-30 minutes, shifting the pans once. Remove the foil and roast for 10 minutes longer until golden brown and tender.

Port Sauce

1/2 large shallots, minced
1/3 tablespoon unsalted butter
1/3 cup ruby port wine
1/2 cup freshly squeezed orange juice
1/3 tablespoon orange zest
1/2 cups pitted halved seedless red grapes
1/4 cup whole blanched almonds, roughly chopped

In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.

Recipes Courtesy of The Jewels of NY for Sunday Suppers