Guinness-Glazed Lamb Chops
Adapted from Gourmet magazine, March 2011.
|2 cups (16 ounces) Guinness Stout*|
|1/2 cup light brown sugar, packed|
|1½ Tbsp DLM Coriander Seeds, crushed|
|½ tsp black peppercorns, crushed|
|1¼ tsp salt|
|8 DLM Natural Lamb Chops, trimmed and frenched|
Bring stout, sugar, coriander seeds, peppercorns, and ¼ teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved; continue boiling until glaze is syrupy and reduced to about ½ cup, 20-30 minutes.
Strain through a fine-mesh sieve into a bowl and discard solids.
Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for later use. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Transfer chops to a platter and drizzle with reserved glaze.
Glaze may be made 3 days in advance if kept chilled and covered. Bring to room temperature before using.
*Measuring beer: Tilt the measuring cup while pouring the stout against the side of the measuring cup (to minimize the creation of its famous head), and let the foam subside so that you are only measuring the dark liquid. Enjoy leftover stout.
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Per serving: 670 calories; 51g total fat; 22g saturated fat; 140mg cholesterol; 115mg sodium; 16g total carbohydrates; 0g dietary fiber; 31g protein;