Lamb Chops with Beer & Mustard Sauce

Lamb Chops with Beer & Mustard Sauce

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1½ tablespoons grainy mustard
  • 1 teaspoon cornstarch


  • Active

  • Ready In

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

Nutrition information

  • Per serving: 218 calories; 8 g fat(2 g sat); 0 g fiber; 9 g carbohydrates; 21 g protein; 16 mcg folate; 63 mg cholesterol; 4 g sugars; 3 g added sugars; 2 IU vitamin A; 1 mg vitamin C; 30 mg calcium; 2 mg iron; 429 mg sodium; 366 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 3 lean meat

Reviews 2

February 27, 2011
profile image
By: Auntie Kay
Wonderful Dish Followed the recipe completely. All I can say is YUM! Pros: Relatively simple Prep Cons: none
January 23, 2010
profile image
By: EatingWell User
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.
More Reviews