Lamb Chops with Beer & Mustard Sauce

http://www.eatingwell.com/recipes/lamb_chops_with_beer_mustard_sauce.html

From EatingWell:  March/April 1996

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

1. Preheat oven to 400°F.
2. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
3. 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.
4. 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.
5. 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.

Nutrition

Per serving : 238 Calories; 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.