Guinness-Thyme Marinated Lamb w/ Red Onion Compote

The bold, bittersweet taste of Guinness Extra Stout imparts a subtle, distinctive flavor to lamb when used in a marinade. We used Saratoga chops, a boneless cut from the shoulder portion of the lamb. If you can't find them, you can use loin chops; just adjust the quantity upwards slightly to accommodate the bone-in portion. For an Irish-inspired meal, serve with Colcannon With Leeks And Bacon and Butter Braised Cabbage.

Guinness-Thyme Marinated Lamb w/ Red Onion Compote
Print this recipe Save this recipe to your Ziplist recipe box
  • Ingredients:
  • 6 1-inch thick boneless lamb shoulder chops (Saratoga chops - see notes)
  • 1 cup Guinness Extra Stout
  • 4 cloves garlic, very finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon dijon mustard
  • Salt and freshly ground black pepper to taste
  • For the compote:
  • 2 tablespoons vegetable oil
  • 2 large red onions, sliced (about 4 cups)
  • 2 teaspoons sugar
  • 1 or 2 sprigs of fresh thyme
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/4 cup Guinness Extra Stout

Preparation:
In a shallow dish large enough to hold the lamb chops in a single layer, whisk together the Guinness, garlic, olive oil, thyme and dijon mustard.

Add the lamb chops, flipping over several times in order to coat well with the marinade. Cover and marinate in the refrigerator for 2 to 3 hours, turning several times.

Heat the vegetable oil in a large skillet over medium-high heat. Add the onions and cook, turning often until they begin to soften and shrink. Add the sugar, thyme, salt and a few grinds of black pepper. Continue cooking and when the onions begin to brown, deglaze the pan with the Guinness, scraping up any brown bits that may have accumulated. Reduce the heat and continue cooking until the onions are reduced to about 2 cups, about 40 minutes total. Remove the thyme and season to taste with salt and pepper. Transfer to a serving dish and allow to cool to room temperature.

Preheat the grill to a medium-high heat. Remove the lamb from the marinade and season lightly on both sides with salt and pepper. Grill the chops over direct heat for 4 minutes per side, or until they reach an internal temp of about 130°F for medium-rare. Serve with the red onion compote on the side.

Makes 6 servings

Recipe Notes:
We regularly find Saratoga chops at Whole Foods Market, and they're always tender, delicious and fairly lean. If you can't get find them, you can go for loin chops as mentioned above, or use boneless leg of lamb, cut into cubes and threaded onto skewers kabob-style.

more recipes from this category

from around the web

comments & replies

1 comment ~

Looks and sounds delicious. I had been thinking about making a Guinness braised brisket. But lamb!! Count me in. I'm ready to start planning a dinner party. Thanks for the recipe.

leave a comment ~