Lamb Chops with Beer & Mustard Sauce
Preheat oven to 400 degrees F.Advertisement
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.
Ireland's biggest-selling export beer--Guinness Stout--is too dark for this sauce. Try an Irish lager, such as Harp.
1/2 other carbohydrate, 3 lean meat