Lamb Chops with Beer & Mustard Sauce

Lamb Chops with Beer & Mustard Sauce

Dark beers are too, well, dark for this sauce. Try a lager instead. Make it a meal: Warm Apple-Cabbage Slaw and Oven-Crisped Potato Latkes round out this meal.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 30 min 30 min

Directions

Ingredients

  • 8 lamb rib chops, about 3 ounces each, trimmed
  • 2 cloves garlic, peeled and cut in half
  • 1 teaspoon canola oil
  • Salt & freshly ground pepper
  • 1 cup reduced-sodium beef broth
  • 1 12-ounce b bottle beer, divided
  • 1 tablespoon molasses
  • 1 1/2 tablespoon grainy mustard
  • 1 teaspoon cornstarch

Cooking Instruction

Step 1

Preheat oven to 400°F.

Step 2

Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.

Step 3

Heat a large nonstick skillet over medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 minutes per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare.

Step 4

Meanwhile, pour beef broth and 1 cup of the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard.

Step 5

Combine cornstarch and 2 tablespoons 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 with salt and pepper. Serve immediately.


Nutrition

  • Serving: Per serving
  • Calories: 238
  • Carbohydrates: 9g
  • Fat: 9g
  • Protein: 23g
  • Dietary Fiber: 0g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 4g
  • Cholesterol: 68mg
  • Potassium: 410mg
  • Sodium: 270mg
  • Exchanges: 1/2 other carbohydrate, 3 lean meat
  • Carbohydrate Servings: 1/2