Lamb Chops with Port Red Currant Reduction from Morton’s The Steakhouse

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Recipe from Morton’s The Steakhouse.

Lamb Chops with Port Red Currant Reduction

  • 4 Lamb Chops
  • 1 clove of garlic
  • 1/2 c port wine
  • 1 tsp red wine vinegar
  • 3 tsp Red currant jelly
  • 1 sprig rosemary
  • 1 sprig thyme


Sauté garlic clove, add rosemary and thyme.

Add port and reduce by half. Add red currant jelly and vinegar. Bring to a simmer. Serve over lamb.


Sauteed Wild Mushrooms

  • 1 lb oyster mushrooms
  • 1 lb shitake mushrooms
  • 1 lb crimini mushrooms
  • 1 T shallots
  • 1 tsp garlic
  • 2 T butter
  • 2 T parmesan

Sauté butter, shallots, garlic. Add mushrooms and gently sauté. Top with parmesan cheese.

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