This is an easy-to-make lamb recipe that combines pan-seared, Guinness-glazed lamb with a complement of sweet red onion jam. The Guinness adds a subtle, bittersweet flavor to both the meat and the onion jam making this a unique dish to serve for a casual company dinner. To round out an Irish-inspired meal, serve with Colcannon With Leeks And Bacon and Butter Braised Cabbage.Print
Guinness Glazed Lamb with Red Onion Jam
This recipe uses a light glaze made with Guinness, garlic and fresh thyme and easy-to-make red onion jam to complement the flavor of pan-seared lamb.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Main Dishes
- 1–1/2 lbs boneless lamb loins (see notes)
- Olive oil
- Salt and freshly ground black pepper
- 1 clove garlic, minced
- 4 tablespoons Guinness Extra Stout, divided
- 4 teaspoons sugar, divided
- 1 tablespoon fresh thyme leaves
- 1 large red onion, quartered and thinly sliced
- Preheat the oven to 400°F and coat a rimmed baking sheet with nonstick spray.
- If necessary, trim the lamb of any excess fat. Rub all sides with a bit of olive oil, season with salt and pepper and set aside while you prepare the glaze and onion jam.
- For the glaze, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the garlic and sauté until fragrant, 1 minute. Stir in the Guinness and 3 teaspoons of the sugar and continue cooking, stirring constantly, until the mixture reduces to a syrupy consistency, 2 minutes. Add the thyme, transfer the mixture to a small bowl and set aside.
- Return the pan to the stove and add another tablespoon of olive oil along with the onion. Season with salt and pepper and sauté over medium heat until the onion is soft 7 to 8 minutes.
- Sprinkle with the remaining teaspoon of sugar, add 2 tablespoons of water and continue cooking until the liquid has evaporated and the onion is lightly caramelized, 4 to 5 minutes longer.
- Add the remaining tablespoon of Guinness and scrape up any browned bits that may have accumulated on the bottom of the pan with a spatula. Continue cooking, stirring often, until the onions reach a jam-like consistency, 3 to 4 minutes more. Taste and adjust the seasoning if needed, then transfer the jam to a small serving bowl and set aside.
- Note: The natural flavor of the hops in the Guinness adds a hint of bitterness to both the jam and the glaze in this recipe. We like this flavor to remain subtle, but you can add a little more beer to the jam if it suits your taste. Just adjust the cooking time to accommodate for the extra liquid.
- Wipe the pan out and place it back on the stove over medium-high heat. Film with a bit of olive oil and sear the lamb loins on all sides, 2 to 3 minutes total. Transfer them to the prepared baking pan, brush the glaze evenly over the top and finish cooking in the oven, 5 to 7 minutes for medium-rare (130 to 135°F).
- Allow the lamb to rest for 7 to 10 minutes before slicing. Serve with the onion jam.
We used two (10 to 11-ounce) boneless, grass-fed lamb loins for this recipe, but we’ve also made it with bone-in loin lamb chops. You can follow our recipe for Pan-Seared Lamb Chops and simply add the glaze before finishing them in the oven as described here.