| 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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