1 tbsp HP Sauce (brown sauce)
1 tbsp Worcestershire Sauce
2 tbsp beer
¼ tbsp black pepper
1/8 tbsp salt
¼ tsp rosemary
½ tsp garlic
¼ cup beer sauce
¼ cup mash potato
In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper.
Rub this on the chops like there’s no tomorrow.
Cover chops with plastic wrap, and refrigerate at least for 30 minutes or overnight.
Prepare grill either by igniting coals and allowing them to die down to medium-hot or by preheating a gas grill to medium-high. And cook the chops
For medium chops, cook six to seven minutes per side (or until firm and resilient to touch); for rare, cook about five minutes per side (or until meat is barely firm—but not springy—to touch). Alternatively, preheat oven to 400° and roast chops for 10 to 15 minutes, depending upon how well done you like them, turning once.
Slice into one chop to test how done it is; remove from grill while slightly pinker than desired (chops will continue to cook as they rest).
Transfer to a platter. Serve with mash potato and black pepper beer sauce.
500 gm lamb bone
300 gm carrot
500 gm onion
200 gm celery
100 gm garlic
300 gm butter
500 gm maida
200 gm oil
1000 gm tomato
30 gm salt
500 gm black pepper
1000 ml beer
Melt 1/4 stick of butter in a sauce pan and sauté onions, carrots and celery.
Add roasted beef bones to the pile.
Add one tablespoon of cracked peppercorns.
Add beef stock too.
And 1/2 a cup of red wine.
And one litre beer.
Reduce this mixture to an essence, which means until there is just a hint of wine left in the pan.
Add the demi glace, stir until completely incorporated.
Simmer until the sauce has thickened. It should take you approximately five to six minutes.