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Lamb Chops with Beer & Mustard Sauce

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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