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Pepper-Crusted Lamb Chops with Chocolate Port Sauce

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Servings: Serves 4

Cook Time: 14 minutes

Prep Time: 20 minutes


4 each lamb shoulder chops (2 lbs.), fat trimmed
1 tablespoon Black pepper, freshly ground
1/4 teaspoon salt, or to taste
2 tablespoon olive oil
1 cup tawny port wine
2 oz bittersweet chocolate
1/4 teaspoon anise extract
1 teaspoon ground cumin
1/4 teaspoon ground chipotle chili pepper, or to taste


1. Coat lamb chops with pepper and salt.
2. Heat olive oil in a large nonstick skillet over high heat until very hot, about 3 minutes. Sear lamb until medium rare, about 5 to 7 minutes per side. Remove lamb from pan and set aside to rest on a cutting board or plate.
3. Drain excess fat from pan. Return pan to stove over medium heat. Add port, chocolate, anise extract, cumin, and chipotle, swirling around until thickened and reduced by 1/3 to 1/2, about 10 minutes. Place lamb chops on 4 plates. Drizzle sauce over chops and serve.
Source: Hannaford fresh Magazine, January - February 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 780 kcal (39%)
Calories from Fat 504 kcal (0%)
Total Fat 56 g (86%)
Saturated Fat 25 g (125%)
Cholesterol 145 mg (48%)
Sodium 320 mg (13%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 2 g (8%)
Protein 40 g (66%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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