2 tsps vegetable oil

8 loin lamb chops, about 2 pounds

3 shallots, minced

1 TBLS fresh rosemary, chopped, plus 4 sprigs for garnish

1 cup Porter Beer

1 cup chicken broth

1 TBLS Dijon mustard

1/4 cup heavy cream

1/2 tsp sugar

2 TBLS butter

1/2 tsp salt

1/4 tsp pepper

 

Preheat oven to 400º F.

In large, non-stick skillet over high heat, warm vegetable oil. Add lamb chops and sear on both sides until very well browned. Remove chops, set on small sheetpan and reduce skillet heat to low.

Add shallots to pan; sauté for 2 minutes. Whisk in rosemary, beer, chicken broth, mustard, heavy cream and sugar. Increase heat to high; boil, whisking, until sauce is reduced by two-thirds, about 10 - 15. While sauce is reducing, season chops with salt and pepper. Place chops in pre-heated oven and finish cooking, about 7 minutes for medium and 10 minutes for well-done.

When sauce is reduced, add butter. Stir until just melted. Place 2 chops on each plate; spoon sauce on top. Garnish with rosemary sprigs.