Beer Marinated Lamb Chops
We found this amazing beer marinated lamb chops recipe on thebeeroness and gave it the Underdog treatment! It works just as well with Passifyoucan and as a bonus we’ve also included an amazing side and a herb sauce to go with it.
On first viewing it may sound complicated but as with all our #HopeLovesFood recipes it’s very easy to prepare.
Ingredients
Lamb chops:
- 350ml Underdog or Passifyoucan
- 4 lamb loin chops
- 2 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons olive oil
Fried Goats Cheese:
- 114g goats cheese
- ½ cup panko bread crumbs
- 1/3 cup flour
- 1 egg
- 3 tablespoons milk
- Oil for frying
Herb sauce:
- ¼ cup olive oil
- 1 small bunch chives
- Several sprigs parsley
- 5-6 large leaves fresh mint
- 5-6 large leaves fresh basil
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
Method
Add the lamb to a bowl, sprinkle with salt and add the minced garlic. Pour the beer over the lamb, cover and refrigerate for 12 to 24 hours.
Slice the goats cheese into 1 inch thick slices. Add to a plate, and freeze for 20 to 30 minutes.
Add the panko breadcrumbs to a bowl, the flour to another and whisk together the milk and egg in another. Heat about ½ inch of oil in a frying pan over medium-high heat. One at a time, dredge the cheese in flour, then in the egg, then coat completely with the panko breadcrumbs. Add to the oil, frying on each side until golden brown. About 2 minutes per side. Place on a plate with a paper towel to dry off the oil.
Add all the sauce ingredients to a small blender or food processor, blend on high until well combined. Pour over the lamb chops or serve on the side
Heat the olive oil in a pan over medium-high heat.
Remove the lamb from the marinade, dab dry with paper towels. Add to the hot oil, cooking on both sides until seared on both sides and cooked for about 3 minutes per side.
