Title: Lamb Chops with Beer and Mustard Sauce
Categories: Irish foods, Lamb
Yield: 4 Servings

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

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