Text 28412, 86 rader
Skriven 2015-06-21 05:54:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1337
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guinness-Glazed Lamb Chops
 Categories: Five, Lamb/mutton, Beer, Herbs
      Yield: 8 Servings

     16 oz Guinness stout
    1/2 c  Packed light brown sugar
  1 1/2 tb Coriander seeds; crushed
    1/2 ts Black peppercorns; crushed
     16    Rib lamb chops

  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.

  Strain through a fine-mesh sieve into a bowl and discard
  solids.

  Preheat broiler.

  Pat chops dry and sprinkle with 1 teaspoon salt and 1/2
  teaspoon black pepper.

  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.

  Broil 5" 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.)

  Transfer chops to a platter and drizzle with reserved
  glaze.

  COOKS' NOTES: Beer can be confusing to measure: Do you
  include the head, or scoop it off, or let it dissipate?
  Guinness comes in a variety of different-sized cans and
  bottles. Tilt the measuring cup while pouring the stout
  against the side of the measure (to minimize the creation
  of it's famous head), and let the foam subside so that you
  are only measuring the dark liquid. Any leftovers are the
  cook's treat.

  To crush coriander seeds and peppercorns, either use a
  mortar and pestle, or put coriander seeds and peppercorns
  in a sealable plastic bag and crush them with the bottom
  of a heavy skillet or a rolling pin.

  Glaze can be made 3 days ahead and chilled, covered. Bring
  it to room temperature before using.

  Depending on where you buy your lamb rib chops, they can
  come trimmed and frenched (the bones are scraped clean of
  fat and meat), or left alone with the thin layers of fat
  and meat on the bones intact. It is generally cheaper to
  buy 8-rib racks of lamb from the big-box stores and cut
  them yourself into chops. If you prefer the look of long,
  cleaned bones, select the frenched chops or racks (some
  big-box stores sell them that way). If you want extra
  nibbly bits of meat and fat left on the bone for your
  guests to gnaw on, look for untrimmed chops, or
  specifically request the butcher not to french
  the bones.

  by Ruth Cousineau

  Gourmet Live | March 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)