Costoletas de Carneiro Escondidinho

Grilled Lamb Chops with Port and Mustard Cream

Preparation info
  • Serves


    • Difficulty


Appears in

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


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 bro