Braised Lamb Chops with Guinness and Onions

Beer Braised Lamb Chops are cooked with beer and served with the most delicious gravy. When we want comfort food, we often turn to recipes like this one. It's a slow cooking, tender lamb chop recipe that makes your house smell amazing. What makes this lamb chop recipe so tender is the delicious Guinness beer gravy that they simmer in for about 2 hours. Add onions and a splash of cream at the end and your ready to serve.

6 lamb loin chops
¼ cup Canola or vegetable oil
sea salt
black pepper, freshly ground
garlic powder
2 Tbsp. butter
3 cups onions, sliced
2 Tbsp. butter
½ tsp. sea salt
1 cup beef broth
1 (12 oz) can dark beer, such as; Guinness
¼ cup heavy cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Season the lamb chops generously with the salt, pepper and garlic powder.

Add the oil to a cast iron skillet (or Dutch oven) and heat over high heat. Once the oil is hot, add the lamb chops and sear for 5 minutes on each side until browned. Remove the lamb chops to a plate and cover with foil.

Add the butter to the skillet, let melt and then add the onions along with the ½ tsp. of salt. Stir often and cook over medium-low heat for 15-20 minutes until the onions have softened.

Pour in the beer and let cook down for 2-3 minutes, then add the broth.

Place the lamb chops back into the skillet, turning to coat in the broth and beer. Cover and place in the oven for 1½-2 hours until tender.

Remove the skillet from the oven, take the chops out and place on a serving platter.

Stir the cream into the sauce and place the pot over a burner on medium heat.

Bring the gravy to a boil and let thicken and reduce for 5 minutes. You can add a cornstarch mixture (see note) to thicken the gravy more if you like.

Pour the gravy over the lamb chops and garnish with chopped parsley if desired.

Makes 6 servings.

Cook's Notes:

• If you want to thicken the gravy more, whisk together 2 tsp. of cornstarch and 2 tsp. of water then whisk into the gravy. Bring to a boil to fully thicken.
• If using Wondra Flour you can just add it right to the gravy and whisk until desired thickness.