Lamb Chops with Beer & Mustard Sauce
Lamb Chops with Beer & Mustard Sauce could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 4 servings with 454 calories, 47g of protein, and 22g of fat each. For $9.88 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 12 foodies and cooks. It is perfect for Father's Day. It is brought to you by Eating Well. If you have lamb rib chops, canolan oil, low sodium beef broth, and a few other ingredients on hand, you can make it. A couple people really liked this main course. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 79%, this dish is pretty good. Similar recipes include Lamb Chops with Mint and Mustard Dipping Sauce, Grilled Lamb Chops with Mustard Barbecue Sauce, and Skillet Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 12-ounce bottle bottle beer, divided
1 teaspoon canola oil
1 teaspoon cornstarch
2 cloves garlic, peeled and cut in half
1 1/2 tablespoons grainy mustard
8 lamb rib chops, about 3 ounces each, trimmed
1 cup reduced-sodium beef broth
1 tablespoon molasses
Salt & freshly ground pepper
Equipment:
oven
frying pan
bowl
whisk
Cooking instruction summary:
Preheat oven to 400F.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.
Step by step:
1. Preheat oven to 400F.Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat.
3. Add the lamb chops and brown well on both sides, 2 to 3 minutes per side.
4. 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.
5. Remove garlic and stir in mustard.
6. Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl.
7. Add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
