Lamb Chops With Beer And Mustard Sauce

• 3 ounces fat
• 8 lamb chop
• 2 cloves garlic peeled and cut in ha
• 1 teaspoon vegetable oil
• salt
• pepper
• 1 cup beef broth defatted
• 12 ounces beer
• 1 tablespoon molasses
• 1 1/2 tablespoons grainy mustard
• 1 teaspoon cornstarch

1. Preheat oven to 400 degrees.
2. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
3. Heat a large nonstick skillet over high heat.
4. add the lamb chops and brown well on both sides, about 2 minutes per side.
5. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare.
6. Meanwhile, pour beef broth and 1 cup of beer into the skillet; stir

chop, garlic, vegetable oil, salt, pepper, beef broth, beer, molasses, grainy mustard, cornstarch

Taken from www.yummly.com/recipe/Lamb-Chops-With-Beer-and-Mustard-Sauce-1661452 (may not work)