Side Pannel
Lamb Chops with Beer and Mustard Sauce
Lamb Chops with Beer and Mustard Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep
Ingredients List
- 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
Directions
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.
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.
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