Recipe courtesy of Palace Grill

Creole Lamb Chops with Port Wine Demi

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 2 servings
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3 tablespoons fresh minced garlic

8 tablespoons butter

4 cups ruby port

6 cups veal stock

1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper)

1 rack Australian lamb, fat cap on

Salt and freshly ground black pepper

1/4 cup jerk seasoning

2 cups balsamic vinegar

Potato puree, for serving, if desired

Seasonal vegetables, for serving, if desired


  1. Preparation for Creole Lamb Chops with port Wine Demi:
  2. In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
  3. In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
  4. Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
  5. With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
  6. Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

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