Howdy, BBQ Fans!

Welcome to my grilling and barbeque ranch on the net.

Here on the ranch, you can find out all about grilling, barbequeing, steaks, seafood and meats galore. Whether you're a diehard wood-fired smoker putrist, or opt for gas grills, you'll find something interesting in here.

We've always got the grill fired up and ready to go, something marinating in the fridge - and lots of choice meats in the deepfreezer.

For starters, here's a great recipe for lamb:

Lamb Chops & Rhubarb Sauce

Serves 4

4 lamb rib or loin chops (about 2 ½ ounces each)
2 garlic cloves, minced
2 Tbsp finely chopped rosemary
¼ tsp salt
¼ tsp finely ground pepper
2 tsp olive oil
½ small red onion, thinly sliced
¼ pound rhubarb, thinly sliced
2 Tbsp ruby port or balsamic vinegar
¾ cup strawberries, sliced
¼ sugar
¼ tsp freshly grated nutmeg

Preheat your broiler.

While you're waiting for it to heat-up, put the lamb chops on a broiler pan and rub them with garlic, rosemary, salt and pepper. Set aside.

Heat the oil in a medium saucepan over medium heat. Add the onion, cooking for 5 minutes or until soft.

Add in the rhubarb and cook for 6 minutes, or until the rhubarb is soft. Add the port or vinegar- cook for 2 minutes. Finally put in the strawberries, sugar and nutmeg.

Reduce heat to low and simmer for 5 minutes, or until well-blended. Meanwhile, broil the chops for 5 minutes, turning once, until browned.

A thermometer inserted in the center should register 145°F for medium rare.

Serve chops with the rhubarb sauce.

Enjoy!

Photo of Memphis BBQ plate by ercwttmn