Ingredients
salt
fresh ground black pepper
4 lamb shoulder chops (6 to 8 oz)
1 Tbsp olive oil
1 cup stout, such as Guinness
3 Tbsp packed brown sugar
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
Forged German chef knife — workhorse for any technique requiring prep
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Generously salt and pepper the lamb chops. Heat oil over medium-high in a large skillet. Add chops and brown 3 minutes on each side. Remove chops to a platter and set aside. Deglaze the pan with the stout, scraping up any browned bits. Stir in the brown sugar until it dissolves. Return chops to the pan. cover and simmer for 15 minutes. Turn and cook covered for another 15 minutes. Remove lid and turn heat to medium-high. Cook sauce and chops for final 8-10 minutes until thick and syrupy and chops are tender. Turn chops to coat in the glaze every 2 minutes or so. Serve the chops on bed of Colcannon and drizzle with sauce.