Dark beers are too, well, dark for this sauce. Try a lager instead. Make it a meal: Warm Apple-Cabbage Slaw and Oven-Crisped Potato Latkes round out this meal.
Active Time: 30 minutes |
Total Time: 30 minutes
8 lamb rib chops, about 3 ounces each, trimmed
2 cloves garlic, peeled and cut in half
1 teaspoon canola oil
Salt & freshly ground pepper
1 cup reduced-sodium beef broth
1 12-ounce bottle bottle beer, divided
1 tablespoon molasses
1 1/2 tablespoons grainy mustard
1 teaspoon cornstarch
Preheat oven to 400°F.
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 medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 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 the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard.
Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl. Add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve immediately.
Per serving :
9 g Fat;
3 g Sat;
4 g Mono;
68 mg Cholesterol;
9 g Carbohydrates;
23 g Protein;
0 g Fiber;
270 mg Sodium;
410 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 3 lean meat
Tips & Notes
Ireland's biggest-selling export beer—Guinness Stout—is too dark for this sauce. Try an Irish lager, such as Harp.