These Beer Braised Lamb Chops are simmered in an onion and beer gravy that makes the most amazing smell in your house as it’s cooking! Serve over mashed potatoes or rice and spoon the gravy all over, you won’t want to miss a drop!
Tender, Comforting Lamp Chop Recipe
When we want comfort food, we often turn to recipes like these Beer Braised Lamb Chops. It’s a slow cooking, tender lamb chop recipe that makes your house smell amazing. So you’re mouth is going to be watering for these lamb chops long before dinner is ready!
We have a few lamb recipe that are our favorites like these Hard Cider Lamb Chops which are made with lamb loin chops, the kind with the longer bone. You can serve those for appetizers, or dinner, too.
What makes this lamb chop recipe so tender is the delicious Guinness beer gravy that they simmer in for about 2 hours. Add onions and a splash of cream at the end and and serve over your carb of choice.
What Can You Serve With Lamb?
Anything you like, really. But we love making our favorite Sausage Stuffing with this lamb chop recipe, or any type of potato recipe like these Homemade Shoestring French Fries or Slow Cooker Mashed Potatoes.
Anything that’s going to help you get in there and soak up that delicious, creamy gravy.
How Do You Cook Lamb Chops?
These are loin lamb chops so there’s going to be a little more meat here than rib lamb chops.
We’re going to start by seasoning the lamb chops with salt, pepper and garlic powder and then sear them in a cast iron skillet or a dutch oven so they get a good crust. You’re going to need a pan with a lid so if you don’t have a cast iron skillet with a lid then go for the dutch oven instead.
Remove the chops from the skillet while you start the sauce with a few tablespoons of butter.
The butter is going to caramelize the onions to get them nice and sweet, this step is going to take about 15 minutes for the onions to get nice and soft.
Guinness isn’t a beer of choice for me as far as drinking, but I do like to cook with it. The flavor of this dark beer goes perfectly with these lamb chops and makes the most delicious sauce in the end.
But you can add any dark beer that you like or have on hand!
After these lamb chops braise for a couple of hours, we’re going to add a splash of heavy cream to bring it all together.
If you want the gravy thicker when the lamb chops come out of the oven, remove the lamb to a plate and place the pot you’re using over a burner to bring the liquid to a boil.
Add a tablespoon of Wondra Flour or a mixture of cornstarch and water, then whisk until smooth. Bring the gravy back to a boil and let simmer for 5 minutes until thickened. We usually thicken the gravy at the end, but that’s totally up to you.
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Beer Braised Lamb Chops
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 1x
This braised lamb chop recipe uses lamb loin chops for a meatier dinner! The creamy onion gravy is about as good as it gets!
- 6 lamb (loin) chops
- 1/4 cup canola or vegetable oil
- Kosher salt, black pepper and garlic powder for seasoning the lamb chops
- 2 tablespoons butter
- 3 cups sliced onions
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup beef broth
- 1 (12 ounce can) dark beer
- 1/4 cup heavy cream
- Chopped parsley for garnish
- Preheat the oven to 350 degrees.
- Season the lamb chops generously with the salt, pepper and garlic powder.
- Add the oil to a cast iron skillet (or dutch oven) and heat over high heat. Once the oil is hot, add the lamb chops and sear for 5 minutes on each side until browned. Remove the lab chops to a plate and cover with foil.
- Add the butter to the skillet, let melt and then add the onions along with the 1/2 teaspoon of salt. Stir often and cook over medium-low heat for 15-20 minutes until the onions have softened.
- Pour in the beer and let cook down for 2-3 minutes, then add the broth.
- Place the lamb chops back into the skillet, turning to coat in the broth and beer. Cover and place in the oven for 1 1/2 to 2 hours until tender.
- Remove the skillet from the oven, take the chops out and place on a serving platter.
- Stir the cream into the sauce and place the pot over a burner on medium heat.
- Bring the gravy to a boil and let thicken and reduce for 5 minutes. You can add a cornstarch mixture (see note) to thicken the gravy more if you like.
- Pour the gravy over the lamb chops and garnish with chopped parsley if desired.
If you want to thicken the gravy more, whisk together 2 teaspoons of cornstarch and 2 teaspoons of water then whisk into the gravy. Bring to a boil to fully thicken.
If using Wondra Flour you can just add it right to the gravy and whisk until desired thickness.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
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