Lamb Chops with Beer & Mustard Sauce

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• 8 lamb rib chops, about 3 ounces each trimmed
• 2 cloves garlic peeled and cut in half
• 1 teaspoon canola oil
• Salt & freshly ground pepper
• 1 cup reduced-sodium beef broth
• 1 12-ounce bottle bottle beer divided
• 1 tablespoon molasses
• 1 1/2 tablespoons grainy mustard
• 1 teaspoon cornstarch

Directions:

1. Preheat oven to 400°F.
2. Rub lamb chops with one of the garlic halves, then brush the chops lightly with oil and season with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Add the lamb chops and brown well on both sides, 2 to 3 minutes per side. Transfer the chops to a small ovenproof dish and roast until desired doneness, about 10 minutes for medium-rare.
4. Meanwhile, pour beef broth and 1 cup of the beer into the pan; stir in molasses and the remaining garlic. Bring to a boil and cook over medium-high heat until the liquid has reduced by half, about 8 to 10 minutes. Remove garlic and stir in mustard.
5. Combine cornstarch and 2 tablespoons beer (the rest of the beer is for the cook) in a small bowl. Add to the sauce in the pan and whisk until slightly thickened. Season to taste with salt and pepper. Serve immediately.
6. Ireland’s biggest-selling export beer—Guinness Stout—is too dark for this sauce. Try an Irish lager, such as Harp.