american lamb loin marinated in guinness and clover honey
american lamb loin marinated in guinness and clover honey
american lamb loin marinated in guinness and clover honey

American Lamb Loin Marinated in Guinness® and Clover Honey

    

February 10, 2016

Chef/Owner Jennifer Jasinski of Rioja Restaurant in Denver, Colorado, created this sweet and savory marinade for extra-tender lamb loin along with caramelized onions and roasted Yukon potatoes.

  • Prep: 1 hrs
  • Cook: 1 hrs
  • Yields: 12 servings

Ingredients

For the Lamb

6 (14.9-ounce) cans Guinness® beer or dark beer

2 1/4 cups clover honey

6 tbsp fresh thyme leaves

6 tbsp black peppercorns

6 (1-pound) American Lamb boneless lamb loins, trimmed of surface fat and silver skin

3 tbsp extra-virgin olive oil

6 cups lamb or veal broth, prepared from demi-glace (veal or chicken broth can be substituted)

3/4 cup chilled unsalted butter, cut into chunks

1 1/2 tsp kosher salt

1 1/2 tsp freshly ground pepper

3 bunch fresh chervil, for garnish

For the Onions

6 tbsp extra-virgin olive oil

48 cipollini onions, peeled

4 1/2 cups reserved Guinness® marinade

6 cups chicken stock

6 tbsp unsalted butter

3 tbsp clover honey

1 1/2 tsp kosher salt

3/4 tsp freshly ground pepper

For the Potatoes

12 to 15 large Yukon Gold potatoes, cut in ¾-inch dice

9 tbsp unsalted butter

Kosher salt and freshly ground pepper, to taste

6 tbsp chopped fresh Italian parsley leaves

Directions

*Marinate time: 2 to 4 hours
Recipe and image provided by the American Lamb Board

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