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.
Recipe information
Total Time
25 minutes
Yield
Makes 8 servings
Ingredients
2
1
1
1
16
Need to make a substitution?
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.