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Lamb Chops with Beer & Mustard Sauce

March/April 1996

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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.



READER'S COMMENT:
"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...
Lamb Chops with Beer & Mustard Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

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.

Tips & Notes

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

Nutrition

Per serving: 238 calories; 9 g fat (3 g sat, 4 g mono); 68 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 23 g protein; 0 g fiber; 270 mg sodium; 410 mg potassium.

Nutrition Bonus: Selenium (35% daily value), Zinc (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 3 lean meat


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Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Lamb
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
March/April 1996

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