Port wine, which comes from Portugal, is a rich, complex fortified wine that has a similar character to sherry, Madeira, and Marsala wines.

INGREDIENTS

• 2 cups port wine
• 1 tablespoon butter
• 1 rack of lamb, cut into 4 thick chops
• Salt and pepper, to taste
• 3 tablespoons extra-virgin olive oil

1. Bring the port wine to a hard boil in a saucepan until only about ¼ cup remains. Add the butter to the wine and remove from heat.

2. Preheat oven to 425°F.

3. Season both sides of each chop with salt and pepper.

4. Heat the olive oil in an ovenproof skillet on medium-high, and sear the chops on both sides. Brush the glaze over the chops, and place the skillet in the oven.

5. Bake for 5 minutes for medium-rare. Serve hot.