Pub Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, cut 3/4-inch thick (1 1/4 lbs.)
• 1 tablespoon cooking oil
• 1 cup dark beer or 1 cup stout beer
• 2 cups parsnips, sliced 1/2-inch to 1-inch thick
• 2 cups sliced button mushrooms or 2 cups cremini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon dijon-style mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• hot cooked rice (optional)
• snipped parsley (optional)

Recipe

• 1 in a large skillet cook lamb in hot oil over medium-high heat for 8 to 10 minutes or until lamb is just pink in center and juices run clear, turning once.
• 2 remove chops; keep warm. drain off any fat from skillet.
• 3 add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling. reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender.
• 4 return lamb to skillet; heat through.
• 5 serve with cooked rice and sprinkle with parsley, if desired.