Ingredients

For the sauce:
1 cup chicken broth
1/3 cup tomato paste
1/3 cup ketchup
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup port wine
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon steak sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon chili powder
1/2 tablespoon dry mustard
1/2 tablespoon packed brown sugar

8 lamb rib chops, cut 1 inch thick and trimmed

Directions

In a saucepan combine all sauce ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour or until sauce is slightly thickened, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Let the chops sit at room temperature for 20 to 30 minutes before grilling. Separate and set aside about half of the sauce for basting the chops (the remaining sauce will be warmed for service). Brush each chop on both sides with some sauce and grill over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning and basting with the sauce once. Warm the remaining sauce and serve with the chops.