Ingredients Jump to Instructions ↓

  1. 8 lamb rib chops, about 3 ounces each, trimmed 2 cloves garlic, peeled and cut in half

  2. 1 teaspoon canola oil Salt & freshly ground pepper

  3. 1 cup reduced-sodium beef broth

  4. 1 12-ounce bottle bottle beer, divided

  5. 1 tablespoon molasses

  6. 1 1/2 tablespoons grainy mustard

  7. 1 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. 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 medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 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 the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard. Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl. 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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