J’Something’s Stout Lamb Chops recipe pairs deliciously well with his Stout Root Fries as a simple meal that’s packed with flavour. Serve hot, straight out the oven as a meal or enjoy the root fries on their own as a snack…
- Stout Lamb Chops
- 1 head of Whole Garlic
- 1 Tablespoon Olive Oil
- 1 Tablespoon Honey
- 1 Tablespoon Butter
- 1kg Lamb Chops
- Salt & ground Black Pepper to taste
- 4 stalks of fresh Rosemary
- ¼ cup Castle Milk Stout
- ¼ cup of Parsley, for garnish
- Stout Root Fries
- 4 large Parsnips, cut into strips
- 1 large Sweet Potato, cut into strips
- 8 Baby Carrots, whole
- 1 Tablespoon salt
- Truffle Oil, to drizzle
- 1 Tablespoon whole Coriander Seeds
- ¼ Cup Castle Milk Stout
- Crème Fraiche, to serve
- ½ cup Fresh Coriander, roughly chopped
For the Lamb Chops
- Preheat oven to 180°C.
- Cut the whole garlic in half and roast on a roasting tray for 20 minutes or till soft and pops out of the skin easily. Remove garlic from oven when done, peel and crush to make a paste, set aside. Add olive oil to a pan and put heat on high.
- Season the lamb chops with salt and pepper then place into the smoking hot pan, brown on each side, then remove pan from heat. Brush the chops with the roasted garlic paste and place into a roasting tray lined with the rosemary stalks. Splash the chops with half of the Castle Milk Stout and cover with aluminium foil. Place in oven and cook for 15 minutes. Add the honey, butter and remaining Castle Milk Stout to the pan that you cooked the lamb chops in to deglaze the pan, then reduce the liquid till syrupy (about 10 minutes). Once the chops have been removed from the oven, pour the reduced liquid over the chops and sprinkle with parsley to garnish.
- Serve hot.
For the Root Fries
- Pre-heat oven to 180°C and put a pot of water on to boil.
- Wash parsnips and sweet potatoes and cut into strips, leaving skin on. Wash carrots and leave whole with skin on. Place vegetables into the pot of boiling water and cook until slightly softened but still maintains shape and colour, about 10 minutes. Once cooked, remove from pot and pat dry.
- Toss vegetables in truffle oil, salt and coriander seeds until well coated. Place vegetables on a roasting tray and drizzle with the Castle Milk Stout, place in oven and cook until crisp, about 20 minutes. Remove from oven and serve with a generous drizzle of crème fraiche & the fresh coriander.
- Serve immediately.