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. Source: EatingWell Magazine, March/April 1996

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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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.

Tips

Ireland's biggest-selling export beer--Guinness Stout--is too dark for this sauce. Try an Irish lager, such as Harp.

Nutrition Facts

218 calories; 7.9 g total fat; 2.3 g saturated fat; 63 mg cholesterol; 429 mg sodium. 366 mg potassium; 9.2 g carbohydrates; 0.3 g fiber; 4 g sugar; 20.7 g protein; 2 IU vitamin a iu; 1 mg vitamin c; 16 mcg folate; 30 mg calcium; 2 mg iron; 31 mg magnesium; 3 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This dish is amazing! My sister is a gourmet cook. I sadly am not. I made this for her on her birthday and she was very impressed. Very easy. I rubbed the lamb with Penze's greek seasoning and a bit of olive oil and let set for 2 hours just in case I did not like the way the sauce ended up. It was a wonderful addition to the flavor of the sauce. This will be a family favorite. Read More
Rating: 5 stars
10/29/2011
Wonderful Dish Followed the recipe completely. All I can say is YUM! Pros: Relatively simple Prep Cons: none Read More