MM: Lamb Chops with Beer & Mustard Sauce
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Title: Lamb Chops with Beer & Mustard Sauce
Categories: British, Lamb
Yield: 4 Servings
8 Chops
2 Cloves garlic -- peeled and
Cut in half
1 ts Vegetable oil
Salt and Pepper to taste
1 c Beef broth -- defatted
1 Bottle
1 tb Molasses
1 1/2 tb Grainy mustard
1 ts Cornstarch
Lamb chop about 3 ounces
-- trimmed of fat
12 0z beer -- * see note
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.
From: Katherine L Smith Date: 14 Mar 97
Eat-L List (Recipes And Food Folklore) �
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