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Lamb Chops wit Beer and Mustard Sauce Recipe

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This recipe for Lamb Chops wit Beer and Mustard Sauce, by , is from THE KELLNER FAMILY COOKBOOK 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 15, 2008


8 lamb rib chops, about 3 ounces, trimmed;
2 cloves garlic, peeled and cut in half;
1 tsp canola oil;
Fresh ground pepper and sea salt;
1 c beef broth;
1-12 oz beer, divided;
1 T molasses;
1 1/2 T grainy mustard;
1 tsp cornstarch

1. Preheat oven to 400 F
2.Rub lamb cops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Add the lamb chops and brown well on both sides,2-3 min per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 min. for medium rare.
4. Pour beef broth and 1 c of the beer into the pan; stir in molasses and remaining garlic. Bring to a boil and cook over med-high heat until liquid has reduced by half, about 8-10 minutes. Remove garlic and stir in mustard.
5. Combine cornstarch and 2 T 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 and serve immediately.




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