Title: Lamb Chops with Beer & Mustard Sauce
Categories: British Lamb
Yield: 4 Servings

8		Chops
2		Cloves garlic -- peeled and
		Cut in ha
1	ts	Vegetable oil
		Salt and Pepper to taste
1	c	Beef broth -- defatted
1		Bottle
1	tb	Molasses
1 1/2	tb	Grainy mustard
1	ts	Cornstarch
		Lamb chop about 3 ounces - trimmed of fat
12		0z beer -- * see note

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.

Recipe By : Atlanta Journal

From: Katherine L Smith Date: 14 Mar 97 Eat-L List (Recipes And Food Folklore) Ä

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