Lamb Chops With Beer and Mustard Sauce


8 Chops lamb chop about 3 ounces each, trimmed of fat
2 Cloves garlic, peeled and cut in ha
1 teaspoon Vegetable oil
Salt and Pepper to taste
1 cup Beef broth, defatted
1 bottle (12 oz) beer
1 tablespoon Molasses
1 1/2 tablespoons Grainy mustard
1 teaspoon Cornstarch


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




Emily Jelassi's picture

I made this for dinner last husband loved it! I will definitely be making this again :)


Ireland's biggest-selling export beer --Guinness stout-- is to dark for this sauce; try an Irish lager such as Harp.


4.0 servings


Friday, December 10, 2010 - 1:02am


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