Posted: Oct 3, 2012 11:55 AM
Colorado Lamb with Huckleberry Port Sauce
4 Colorado Lamb Chops (grilled)
1 Rosemary Sprig (chopped)
1tbs Olive Oil
1 cups Huckleberry
1 cup Port
Coat the chops with the oil and rosemary and grill to desired temperature. Let the chops rest for 5 minutes before serving.
Place huckleberries and Port in a small sauté pan over medium heat; simmer till port is reduced by half, finish with butter.
Serve with rice and vegetable.