• For Lamb
12 3/4–inch–thick lamb rib chops
1/2 tablespoons ground cinnamon
1/2 tablespoons orange zest
1/2 teaspoon ground cumin
salt and pepper
• For Harvest Vegetables
1 pound carrots, cut into 2 inch length
1 pound parsnips, cut into 2 inch length
1 pound rutabagas, cut into 1/2 inch wedges
1 pound shallots, halved
2 tablespoons olive oil
2 thyme sprigs
1 rosemary sprig salt and pepper
• For Port Sauce
1/2 large shallots, minced
1 tablespoon unsalted butter
1 cup ruby port wine
1/4 cup freshly squeezed orange juice
1/3 tablespoon orange zest
1/2 cup pitted halved seedless red grapes
1/4 cup whole blanched almonds, roughly chopped
Preheat oven 425°F.
• Marinate Chops
In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan and let stand at room temperature.
• Roast Vegetables
In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 1-2 large baking sheets. Roast for 25-30 minutes, shifting the pans once until golden brown and tender.
• Make Sauce
In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.
• Broil Chops
Position a rack 4-5 inches from the broiler and preheat broiler. Broil lamb chops, turning halfway through cooking, until the chops are nicely browned on both sides. 6 minutes total for medium-rare, 8 minutes total for medium.