serves 4

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.