Stout Grilled Lamb Chops

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+20 minutes standing time). Serves: 2. Pairing: All Out Stout.
Stout Grilled Lamb Chops

Made With


Step 1
Stout Grilled Lamb Chops: Stir together All Out Stout, lemon juice, oil, garlic, onion, oregano, honey, cumin and red chili flakes. Toss lamb chops with marinade. Cover and refrigerate for at least 4 hours or up to 8 hours.
Step 2
Preheat grill to medium-high heat. Remove lamb chops from marinade and discard marinade. Season with salt and pepper. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without touching bone registers 145°F. Let stand for 5 minutes before serving.
Step 3
Assembly: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook garlic for 1 minute or until fragrant. Toss in chickpeas; cook for 3 to 5 minutes or until heated through. Stir in 2 tbsp water, lemon juice, cumin, oregano, and pinch each of salt and pepper. Mash coarsely; fold in dill and parsley.
Step 4
Heat remaining oil in another skillet; cook Swiss chard with remaining salt and pepper for 2 to 3 minutes or until wilted.
Step 5
Divided mashed chickpeas between 2 plates. Top with Swiss chard and lamb chops.
Step 6
Tip: Substitute kale, spinach or dandelion greens for Swiss chard.
1/2 cup All Out Stout
1/4 cup lemon juice
3 tbsp olive oil
3 cloves garlic, minced
1 red onion, cut into wedges
2 tbsp coarsely chopped fresh oregano
1 tbsp honey
1/2 tsp ground cumin
1/4 tsp crushed red chili flakes
6 lamb rib chops
1 tsp each salt and pepper
3 tbsp olive oil, divided
2 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp each salt and pepper, divided
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh parsley
4 cups chopped Swiss chard

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