| 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 |
ts |
Vegetable oil |
|
|
Salt and Pepper to taste |
| 1 |
c |
Beef broth, defatted |
| 1 |
|
Bottle (12 oz) beer, * see note |
| 1 |
tb |
Molasses |
| 1 1/2 |
tb |
Grainy mustard |
| 1 |
ts |
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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