or to taste 1 1/2 cups port wine 4 lamb chops Saute chopped shallots and garlic in hot olive oil until transluscent. Mix pulp, honey, clove, cardamom, and jalapeno; add the port. Reduce to half; add remaining ingredients. Grill or broil chops about 4 minutes each side for medium; serve with sauce.
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LAMB SAUCE Found it
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Serves 2 2 lamb shoulder chops s/p to taste 1 T vegetable oil ¾ cup dry red wine ¾ cup beef stock 2 T butter, separated 1 bag prewashed spinach
Enjoy! Chef Mike Monahan CHEFS USA, LLC
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