Broiled Lamb Chops with Guinness® BBQ Sauce (pics)

PatioDaddio · 03-17-2010, 01:29 AM

Broiled Lamb Chops with Guinness® BBQ Sauce

By the time I post this it will be St. Patty's Day, so I've obviously
succumbed to the expectation to have an appropriate Irish-inspired recipe.
I've tried to be somewhat creative and I think it has paid off. I hope you
agree

This is a relatively simple dish that is big on flavor. The barbecue sauce is
a good balance of sweet and savory, but maintains the unmistakable flavor
of Guinness®. What better way to use it than slathered on a nice piece of
lamb? The two work very well together.

Note: This recipe calls for a cast iron grill griddle, but a standard broiler
pan will certainly suffice.

Ingredients
4 Lamb arm chops (about 3/4" thick)
1 1/2 cups Guinness® Extra Stout
1/2 cup Chili sauce (I used Heinz)
1/2 cup Brown sugar
2 Tbsp Red wine vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Pickapeppa sauce
1 Tbsp Honey
1 tsp Garlic salt
Kosher salt
Pepper
Canola oil

Method
Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat and add the chili sauce, brown sugar,
vinegar, Worcestershire, Pickapeppa, and honey.

Whisk the sauce ingredients together and bring to a simmer.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set
aside.

Season both sides of each chop with salt and pepper and let sit at room
temperature for 20-30 minutes.

Move your oven rack so that it is about three or four inches from the
broiler element (top of your oven).

Put the griddle/pan on the rack and preheat your oven to 550* for about
20 minutes.

Turn the oven to broil.

Brush both sides of each chop with a thin coat of canola oil.

Broil the chops on the griddle/pan for three minutes.

Flip the chops over, brush quickly with the sauce, and broil another three
minutes.

Brush the top of each chop quickly with the sauce, broil another 30
seconds.

Note: These cooking times are approximate for medium-rare, so adjust
accordingly.

Remove the chops to a platter, tent with foil, and let them rest about five minutes.

Drizzle each chop with sauce, serve and enjoy!

-----

John

sdb25 · 03-17-2010, 02:14 AM

Your pictures always make me wanna go out and try something I've never done before! Those look great!

PatioDaddio · 03-17-2010, 02:15 AM

Quote:

Originally Posted by sdb25

Your pictures always make me wanna go out and try something I've never done before! Those look great!

Thanks! I really appreciate that.

John

Phesant · 03-17-2010, 03:58 AM

Here its 03:55 and I'm drooling over lamb chops before my first cup of coffee

....

That sure does looks great and I bet it tastes even better...... As Bob says.... "I'd hit that"

SmokinAussie · 03-17-2010, 04:14 AM

VERY Impressive Mr. Daddio. I like Your Style!

deguerre · 03-17-2010, 07:39 AM

OK, you convinced me. I will HAVE to try lamb now.

Big George's BBQ · 03-17-2010, 08:59 AM

YUM That looks really really GOOD

thomasjurisd · 03-17-2010, 08:59 AM

My wife loves Lamb chops on the bone...is that the same cut without the bone?

bigabyte · 03-17-2010, 09:05 AM

NICE!

Chef Jim · 03-17-2010, 09:34 AM

My wife is not big on lamb,

but I bet she'll eat that. I know I would and will real soon.

Thanks for the recipe.

Critter Done --- BBQ4U !! · 03-17-2010, 09:48 AM

Awesome !!! I wasn't able to find any Lamb at our local markets, so please have a second helping for me.

cmcadams · 03-17-2010, 10:07 AM

I only wish my wife would eat lamb... nice job!

PatioDaddio · 03-17-2010, 10:17 AM

Thanks for all of your very nice comments.

Quote:

Originally Posted by thomasjurisd

My wife loves Lamb chops on the bone...is that the same cut without the bone?

Mine were bone-in arm chops.

John

jonboy · 03-17-2010, 06:57 PM

Thanks for the Guinness Extra Stout

sauce recipe.
I will be trying this soon.
jon

03-17-2010, 01:29 AM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Broiled Lamb Chops with Guinness® BBQ Sauce (pics) Broiled Lamb Chops with Guinness® BBQ Sauce By the time I post this it will be St. Patty's Day, so I've obviously succumbed to the expectation to have an appropriate Irish-inspired recipe. I've tried to be somewhat creative and I think it has paid off. I hope you agree This is a relatively simple dish that is big on flavor. The barbecue sauce is a good balance of sweet and savory, but maintains the unmistakable flavor of Guinness®. What better way to use it than slathered on a nice piece of lamb? The two work very well together. Note: This recipe calls for a cast iron grill griddle, but a standard broiler pan will certainly suffice. Ingredients 4 Lamb arm chops (about 3/4" thick) 1 1/2 cups Guinness® Extra Stout 1/2 cup Chili sauce (I used Heinz) 1/2 cup Brown sugar 2 Tbsp Red wine vinegar 1 Tbsp Worcestershire sauce 1 Tbsp Pickapeppa sauce 1 Tbsp Honey 1 tsp Garlic salt Kosher salt Pepper Canola oil Method Add the beer and garlic salt to a medium sauce pan and whisk to combine. Heat the pan over medium heat and add the chili sauce, brown sugar, vinegar, Worcestershire, Pickapeppa, and honey. Whisk the sauce ingredients together and bring to a simmer. Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside. Season both sides of each chop with salt and pepper and let sit at room temperature for 20-30 minutes. Move your oven rack so that it is about three or four inches from the broiler element (top of your oven). Put the griddle/pan on the rack and preheat your oven to 550* for about 20 minutes. Turn the oven to broil. Brush both sides of each chop with a thin coat of canola oil. Broil the chops on the griddle/pan for three minutes. Flip the chops over, brush quickly with the sauce, and broil another three minutes. Brush the top of each chop quickly with the sauce, broil another 30 seconds. Note: These cooking times are approximate for medium-rare, so adjust accordingly. Remove the chops to a platter, tent with foil, and let them rest about five minutes. Drizzle each chop with sauce, serve and enjoy! ----- John Last edited by PatioDaddio; 03-17-2010 at 01:49 AM..

03-17-2010, 02:14 AM	#2
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA Downloads: 0 Uploads: 0	Your pictures always make me wanna go out and try something I've never done before! Those look great! __________________ -elbows deep in someone else's misery.

03-17-2010, 03:58 AM	#4
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Here its 03:55 and I'm drooling over lamb chops before my first cup of coffee .... That sure does looks great and I bet it tastes even better...... As Bob says.... "I'd hit that" __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

03-17-2010, 04:14 AM	#5
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	VERY Impressive Mr. Daddio. I like Your Style! __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

03-17-2010, 07:39 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	OK, you convinced me. I will HAVE to try lamb now. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-17-2010, 08:59 AM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	YUM That looks really really GOOD

03-17-2010, 08:59 AM	#8
thomasjurisd Full Fledged Farker Join Date: 02-28-10 Location: Houston, TX Downloads: 0 Uploads: 0	My wife loves Lamb chops on the bone...is that the same cut without the bone? __________________ Bowl Bound and B-B-Q-in! Sic Em Bears!

03-17-2010, 09:05 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	NICE! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-17-2010, 09:34 AM	#10
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	My wife is not big on lamb, but I bet she'll eat that. I know I would and will real soon. Thanks for the recipe. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

03-17-2010, 09:48 AM	#11
Critter Done --- BBQ4U !! Found some matches. Join Date: 07-10-09 Location: Lockport, Louisiana Downloads: 0 Uploads: 0	Awesome !!! I wasn't able to find any Lamb at our local markets, so please have a second helping for me.

03-17-2010, 10:07 AM	#12
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I only wish my wife would eat lamb... nice job! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

03-17-2010, 06:57 PM	#14
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Thanks for the Guinness Extra Stout sauce recipe. I will be trying this soon. jon

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