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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.

Nutrition Facts

218 calories; protein 20.7g; carbohydrates 9.2g; dietary fiber 0.3g; sugars 4.5g; fat 7.9g; saturated fat 2.3g; cholesterol 62.8mg; vitamin a iu 1.7IU; vitamin c 0.7mg; folate 15.6mcg; calcium 29.9mg; iron 1.7mg; magnesium 30.8mg; potassium 366.4mg; sodium 429.2mg; thiamin 0.1mg; added sugar 3g.

Reviews (2)

Read More Reviews
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
Wonderful Dish Followed the recipe completely. All I can say is YUM! Pros: Relatively simple Prep Cons: none Read More
Rating: 5 stars
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