Guinness Glazed Lamb Chops Recipes

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Steps:

• 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.

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart 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. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.

Steps:

• Season the pork with salt and pepper.
• Dredge them in flour and shake off excess.
• Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
• Add the pork in batches and brown well, about 6 minutes per side.
• Transfer the pork to plate and set aside.
• Dredge the onions in flour; shake off excess.
• Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
• Add the onions and garlic.
• Season with salt.
• Cover and cook for 5 minutes, stirring once.
• Uncover and cook for 4 more minutes, stirring occasionally.
• Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
• Return the pork to the skillet.
• Spoon some of the onions over the pork.
• Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
• Cover the skillet with foil, and then the lid.
• Reduce the heat and simmer for 20 minutes.
• Turn the pork over and cook until very tender, about 25 more minutes.
• Transfer the pork and onions to a platter using a slotted spoon.
• Degrease the pan juices.
• Boil the juices until thickened slightly, about 10 minutes.
• Whisk in 1 tablespoon of mustard.
• Add chopped parsley and 1½ teaspoons of balsamic vinegar.
• Taste and add more mustard or vinegar if desired.
• Pour the gravy over the pork.
• Garnish with parsley and serve.

Steps:

• Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
• Light a grill for direct medium-high heat, about 425°F.
• Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
• Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
• Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.

Steps:

• Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
• Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count ?one thousand one, one thousand two,? etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
• To broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.

Steps:

• Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

Steps:

• Turn on broiler, if using. Line pan with aluminum foil.
• Wash and dry chops; trim all excess fat.
• Prepare stove-top grill, if using.
• If grilling, cook chops on one side until brown. Turn over, and spread some of preserves on browned top. Continue cooking to brown chop on second side, about 7 minutes for medium rare. Turn chops once more, spread with remaining preserves and serve. If broiling, brown chops on each side, and spread each side with preserves when finished cooking.

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.