| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Irish | Irish foods, Lamb | 4 | Servings |
INGREDIENTS
| 8 | Chops lamb chop about 3 | |
| ounces each trimmed of | ||
| fat | ||
| 2 | Cloves garlic, peeled and | |
| cut in ha | ||
| 1 | t | Vegetable oil |
| Salt and Pepper to taste | ||
| 1 | c | Beef broth, defatted |
| 1 | Bottle, 12 oz beer * see | |
| note | ||
| 1 | T | Molasses |
| 1 1/2 | T | Grainy mustard |
| 1 | t | Cornstarch |
INSTRUCTIONS
Preheat oven to 400 degrees. 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 high heat. add the lamb chops and brown well on both sides, about 2 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 beer into the skillet; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid is reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard. In a small bowl, combine cornstarch and remaining beer. add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve Immediately. NOTES : Note. Ireland's biggest-selling export beer-Guinness stout-is to dark for this sauce. Try an Irish lager such as Harp. Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #517 by Katherine Smith on Mar 14, 1997
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