BEER BRAISED LAMB CHOPS
6 lamb chops
1/4 cup canola oil
1 teaspoons salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder mixed together for seasoning the chops
2 tablespoons butter
2 onions, cut in half and sliced
2 garlic fingers, chopped
2 tablespoons butter
1 cup beef broth
1 can Guiness beer (I have used Amstel)
50 ml sweet chilli sauce
1/4 cup cream
Chopped parsley for garnish
Season the lamb chops with the salt, pepper and garlic powder mixture.
Add the oil to a cast iron skillet and heat over high heat.
Add the lamb chops and sear for 5 minutes on each side.
Remove to a plate and cover with foil.
Add the butter to the skillet, let melt then add the onions and garlic
Stir often, and cook over medium-low heat until softened.
Pour in the beer, sweet chilli sauce and the broth, stirring the sauce to combine. Taste for salt and adjust if necessary.
Place the lamb chops back into the skillet, turning to coat in the sauce, and spooning some sauce on top of the chops.
ON THE STOVE TOP
Turn the plate on low heat and let the chops simmer slowly (with the lid on) for 1 ½ to 2 hours, turn every now and again, and spoon the sauce on top again until tender.
IN THE OVEN
Preheat the oven to 180degrees C.
Cover and place in the oven for 1 1/2 to 2 hours until tender.
Remove the chops from the sauce and place on a serving platter.
Stir the cream into the sauce, then pour over the lamb chops.
Garnish with chopped parsley and serve.
Adjusted recipe by Rina Kleinhans
Photo: Rina Kleinhans
