Thursday, September 16, 2004
Lamb Chops With Guinness Beer
I love cooking with beer. Guinness especially. (Funny, because I don't actually like to drink the stuff.) Like wine, beer adds complexity to a dish. This recipe is simple, elegant and hearty. Try it and see. You can leave out the cream and butter for a lower fat dish.
2 tablespoons vegetable oil
8 lamb chops
1 onion, minced
1 tablespoon fresh rosemary, chopped, plus 4 sprigs for garnish
1 cup Guinness beer
1 cup beef stock
1 tablespoon Dijon style mustard
1/4 cup heavy cream
1 teaspoon white sugar
2 tablespoons unsalted butter
Preheat oven to 400 F.
Heat the oil in a large, nonstick skillet over high heat. Add lamb chops and sear, about 4 minutes per side. Remove the chops from the pan, (do not clean the pan) and place in an oven proof dish and cook at 400 (in the oven) until done to your preference, about 7 minutes for medium, 10 minutes for well-done. Remove from oven when done and allow to rest 4 minutes before saucing and serving.
Reduce the stove heat to low. Add the onion to to pan and saute until translucent, about 2 minutes. Add the rosemary, beer, broth, mustard, heavy cream and sugar. Using a wooden spoon, make sure to scrape up the fond (brown bits cooked onto the pan) and incorporate into the sauce.
Turn up the heat to high and bring the sauce to a boil, whisking, until reduced by 2/3, about 10 to 12 minutes. You want the sauce to have a little body and thickness to it.
When sauce is reduced, add the butter and stir. Add salt and pepper to taste.
Place 2 chops on each plate; spoon sauce on top.
Garnish with rosemary sprigs
Makes four servings
Looking for a recipe for seaweed pudding or stuffed fish heads? Visit
For those and more traditional Scottish (Isle of Lewis) recipes!