Lamb Rib Chops Glazed in Port Wine
Port wine, which comes from Portugal, is a rich, complex fortified wine that has a similar character to sherry, Madeira, and Marsala wines.
- 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
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.
Preheat oven to 425°F.
Season both sides of each chop with salt and pepper.
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.
Bake for 5 minutes for medium-rare. Serve hot.