Ingredients
- 8 Chops lamb chop about 3 ounces each, trimmed of fat
- 2 Cloves garlic, peeled and cut in ha
- 1 teaspoon Vegetable oil
- Salt and Pepper to taste
- 1 cup Beef broth, defatted
- 1 bottle (12 oz) beer
- 1 tablespoon Molasses
- 1 1/2 tablespoons Grainy mustard
- 1 teaspoon Cornstarch
Make it step by step
- 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
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.