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a reason to go by a six pack

jodywy

Well-known member
Joined
Feb 11, 2005
Messages
6,156
Location
Cabin Creek, Carlile,Wyoming
INGREDIENTS:

2 cups (16 ounces) Guinness stout
1/2 cup packed light brown sugar
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
Salt
16 lamb rib chops (buy separately or buy two 8-rib racks of lamb and cut them yourself into individual chops)
Freshly ground black pepper



INSTRUCTIONS:


Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 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 1/2 teaspoon black pepper.


Divide glaze between 2 small bowls and set 1 aside for use later. 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. (Don't hesitate to cut and peek to check on the doneness of the meat.)


Transfer chops to a platter and drizzle with reserved glaze.
 
Broke Cowboy said:
Denny said:
Be tough just finding the lamb chops here that are'nt actually austrailian mutton.

There are a great number of high quality sheep and lamb producers in your state.

You might be surprised

My best

BC

Oh I know one of the best is across the road from my place just not something found on store shelves and I surely would'nt want to buy a whole lamb if the fair was'nt to my palates likeing..
 

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