Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 1996

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total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

Tips

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.

1/2 other carbohydrate, 3 lean meat

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