Costoletas de Carneiro Escondidinho

Grilled Lamb Chops with Port and Mustard Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This sauce also works wonderfully with grilled or sautéed loin of lamb. I’ll admit that the color is a little unusual—it’s pink! But the contrasting sweetness of the port, heat of the mustard, and richness of the cream makes for a flavor that will keep you dipping your spoon in for more.


  • ½ cup port, preferably Ficklin or Quady
  • ¾ cup heavy cream
  • 2 tablespoons Square One Hot Mustard
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper
  • 12 lamb loin chops, about inches thick
  • 2 tablespoons olive oil


Heat the port in a small saucepan over high heat 1 to 2 minutes to burn off the alcohol. Reduce the cream in a second saucepan over medium-high heat to ½ cup. Add the port and mustards to the reduced cream and whisk until well blended. Season to taste with salt and pepper.

Heat the grill or broiler. Brush the chops with oil and lightly sprinkle with salt and pepper. Grill or broil 4 minutes each side for medium-rare or 5 to 6 minutes each side for medium. Heat the sauce to simmering and spoon over the chops. Serve with fried potatoes and sautéed green beans or carrots.