When you spend an inordinate amount of time in the kitchen, every holiday is really just an excuse to try out themed recipes, and St. Patrick’s Day is no exception. Of course, most St. Patrick’s Day recipes seem to simply feature lots of green things. That’s not a bad thing, generally speaking. Green is a beautiful color to cook with and eat, but there are certain things that just shouldn’t be green, and St. Patrick’s Day seems to give everyone an opportunity to test the limits of what those things might be, both in cooking and apparel. It’s all in good fun, of course, but we decided to try going a different route with this recipe.
|Crushing peppercorns is easy with a meat mallet and a sandwich bag!|
|Guinness is still foamy, even out of the bottle and in the pot!|
|Don’t have a broiler pan? Make one on a cookie sheet using foil and a baking cooling rack!|
|If you have a pepper mill, grind fresh pepper over your lamb before brushing on the glaze|
|There should be enough glaze to brush it on generously|
|You’ll have no trouble telling when they’re nearing done!|
- Measure out required amount of stout without including the “head” (the foamy part), and add to saucepan with brown sugar, crushed black peppercorns, and coriander. Dissolve sugar by stirring, and bring to a boil. Reduce mixture to about half a cup, with a thick, syrupy consistency, about 30 minutes. Strain through a mesh sieve and divide between two small bowls.
- Preheat broiler.
- Season raw chops with salt and pepper and arrange on a broiler pan. If you don’t have a broiler pan, see note on photo above to make a substitute. Use the glaze from one of the bowls to brush both sides of each chop.
- Broil 4-6 inches from heat, 5-7 minutes per side, until done. To check doneness, use a meat thermometer, bringing to a temperature of 135-140 degrees under the heat (145 degrees after resting) for medium rare. Serve over a starch of your choice, using remaining bowl of glaze as a sauce/drizzle.