Lamb Chops with Guinness Glaze
by Emily Wert
Makes 8 servings
2 cups (16 oz) Guinness Stout
1/2 cup packed brown sugar
1 1/2 Tblsp coriander seeds, crushed*
1/2 tsp black peppercorns, crushed*
1/4 tsp salt
16 rib lamb chops, “frenched” **
Bring Guinness, brown sugar, coriander seeds, peppercorns and 1/4 tsp salt to boil in a 2 quart pot, stirring until the brown sugar is dissolved. Continue boiling about 20-30 minutes, stirring occasionally, until reduced to about 1/2 cup, and glaze is syrupy. Strain through a fine-mesh sieve into a bowl and discard the solids.
Pat chops dry and sprinkle with 1 tsp salt and 1/2 freshly ground black pepper. Reserve 1/2 of glaze in a small bowl. Brush both sides of chops with remaining glaze and place on rack of a broiler pan. Broil 5 inches from heat, 4-5 minutes on each side for medium rare. Serve with remaining glaze.
*put in plastic bag and crush with rolling pin
**bones scraped clean – you can buy a rack of lamb already frenched from Sams Club or grocery