Active Time
15 minutes
Total Time
25 minutes
There's no reason why you can't have your Guinness two ways at once: Enjoy as the day's beverage of choice, and while devouring one of our favorite nuggets of meat—lamb rib chops—which we bathe in an intriguing glaze made from the very same stout cooked down with coriander and black peppercorns. Be sure to look at the Cooks' Notes for more information about Guinness, the spices and the lamb chops.
Ingredients
Makes 8 servings
Preparation
Step 1
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.
Step 2
Strain through a fine-mesh sieve into a bowl and discard solids.
Step 3
Preheat broiler.
Step 4
Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 5
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.
Step 6
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.)
Step 7
Transfer chops to a platter and drizzle with reserved glaze.
•Beer can be confusing to measure: Do you include the head, or scoop it off, or let it dissipate? Guinness comes in a variety of differentsized cans and bottles. Tilt the measuring cup while pouring the stout against the side of the measure (to minimize the creation of it's famous head), and let the foam subside so that you are only measuring the dark liquid. Any leftovers are the cook's treat.
•To crush coriander seeds and peppercorns, either use a mortar and pestle, or put coriander seeds and peppercorns in a sealable plastic bag and crush them with the bottom of a heavy skillet or a rolling pin.
•Glaze can be made 3 days ahead and chilled, covered. Bring it to room temperature before using.
•Depending on where you buy your lamb rib chops, they can come trimmed and frenched (the bones are scraped clean of fat and meat), or left alone with the thin layers of fat and meat on the bones intact. It is generally cheaper to buy 8rib racks of lamb from the bigbox stores and cut them yourself into chops. If you prefer the look of long, cleaned bones, select the frenched chops or racks (some bigbox stores sell them that way). If you want extra nibbly bits of meat and fat left on the bone for your guests to gnaw on, look for untrimmed chops, or specifically request the butcher not to french the bones.
Leave a Review
Reviews (19)
Back to TopThis was easy and delicious!
EmStarr
Columbus, OH
3/16/2014
This was a terrific recipe. I halved the sauce for two people and five chops. Used a rack of lamb from Costco and cooked 5-3 minutes per side. Don't let the sauce get too thick when cooking. I spritzed chops with a little fresh lemon before serving. Served with a parsnip/potato mash. Absolutely perfect with the chops and sauce. Also included some fresh carrots and frozen peas. I will make this recipe again and again. We normally barbecue our chops, but this was wonderful.
contessabe
Seabrook Island, SC
12/11/2013
Also so easy and quick (very little hands-on time- so great for a weeknight).
Middleton_Cheesehead
Middleton
9/11/2013
It was delicious. My finicky kids loved them! I used a local coffee stout from a 20 something ounce bottle (left me enough to enjoy a small glass of beer with the chops). My glaze was extremely syrupy and worked very well. I too used ground coriander and it was great not having to strain. I also used the Costco lamb chops (have to cut them yourself) but they broiled to a very tender medium-rare (used Low Broiler setting in my oven). My guess is Guinness would have provided a less robust flavor. But if I used Guinness I may have added some tang with a good Dijon or mild horseradish mustard.
Middleton_Cheesehead
Middleton, WI
9/11/2013
This dish was meh. It was easy to make but the flavors were very one-note (I found myself adding some citrus to it to make it a little more complex). Not something that I would make again given the other, delicious dishes on this site.
antonys1
New York, NY
4/13/2013
Delicious! The glaze is sweeter than I expected and I was a bit worried that it would overpower the meat, but it actually complimented the taste of the lamb perfectly. The only change I made was using ground coriander instead of crushing the seeds myself and as a result I didn't have to strain the glaze. Big fan of making the process easier. All in all, a very easy, delicious recipe that I'll be making again (maybe trying it with pork?).
janamfischer
Moscow, ID
3/17/2013
The glaze was reduced over low heat. It made a nice thick glaze. Found a beautiful farmer market leg of lamb, which I made kebabs. Cook over hardwood charcoal, brush with glaze at end of cooking time. Served with calcannon
grillinchillin
Columbus, OH
3/17/2013
Delicious. found a great price on some shoulder blade chops and found this recipe. Served with leek and potato puree and swiss chard. The sauce paired well with the veg as well. For those who felt it was too bitter or did not achieve a syrupy-glaze, be sure to reduce at a high temp. The finished product should not be a thick glaze.
ebmalon
12/3/2012
With a quality piece of meat, these are restaurant worthy! Definitely recommended!
lucindal
Cincinnati, OH
11/22/2012
Really tasty. I only had ground coriander and pepper, so I put those in and didn't have to strain the glaze at all. I also over reduced the glaze a bit so that it was way too thick. But, once it got scooped onto the warm lamb chop it melted into the meat. Used high quality farmer's market lamb, which made it all the better. I will be making this again.
Anonymous
Washington DC
8/7/2012
Really don't understand all the great reviews. I have been using Guinness in stews for over 20 years, so I was excited to try this recipe. Like other reviewers, it did not reduce to a syrup and it was way too bitter. It only took away from the flavor of the chops. Instead of using the reserved glaze, I made a gravy and add a small amount of the glaze. Even that wasn't good. Very disappointed. Only good point was that it was very easy, so I didn't waste a lot of time
deendav7
Arcata, CA
5/4/2012
I made this on the night before St. Patrick's day and will be making it again for a small family gathering on Easter. DELICIOUS and so so easy! I served it with a parsnip puree and roasted (until crispy) Brussels sprouts. Yum.
fancypantsevents
Rhode Island
4/3/2012
Glaze was AWESOME!! I actually forgot to strain it before I served it, but it was fine, albeit a bit crunchy. Would also be good on pork.
bethcoyne
san diego, ca
3/19/2012
Made this last night -- will become one of my "go to" recipes for a quick after work meal. Made everything as printed (scaled down for 2 people, 3 chops apiece, but made the same amount of sauce). My broiler, too, is not reliable, so I pan seared for 2 min, flipped, and put into a 400 oven for another 2 min (internal temp 115, pulled and rested). Add roasted red potatoes and a green salad, dinner in under :45. NICE. Oh yeah -- flavor was AMAZING. Plenty of 'saltiness' from the salt on the chops prior to cooking.
cmw1970
Seattle, WA
3/18/2012
This was excellent and not difficult. The cut I used was "Lamb Loin T-bone Chops". The glaze boiled down to the right quantity, but I would not have called it "syrupy". I may have heated it at more of a simmer than a boil which could be the problem, but the taste was still very good and it really brought out the flavor of the lamb.
Gastrophysicist
Texas
3/18/2012
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