Lamb chops with beer and mustard sauce

4 Servings

Ingredients

Quantity Ingredient
8 Chops lamb chop about 3 ounces each, trimmed of fat
2 Cloves garlic, peeled and cut in ha
1 teaspoon Vegetable oil
Salt and Pepper to taste
1 cup Beef broth, defatted
1 Bottle (12 oz) beer, * see note
1 tablespoon Molasses
1½ tablespoon Grainy mustard
1 teaspoon Cornstarch

Directions

Preheat oven to 400 degrees. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper. Heat a large nonstick skillet over high heat. add the lamb chops and brown well on both sides, about 2 minutes per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare. Meanwhile, pour beef broth and 1 cup of beer into the skillet; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid is reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard. In a small bowl, combine cornstarch and remaining beer. add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve Immediately.

NOTES : Note. Ireland's biggest-selling export beer-Guinness stout-is to dark for this sauce. Try an Irish lager such as Harp.

Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #517 by Katherine Smith on Mar 14, 1997

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