Link to article
lamb chops

Course: Entree | Beer Style: Schwarzbier

Seared Dunkel Lamb Chops

Fort Collins Brewery, in Fort Collins, Colorado, shares their recipe for seared lamb chops that uses their Deiter dunkel lager.

Share Post

Prep Time: 60 minutes | Yield: 2


Lamb Chops 3 1/4 pounds lamb chops, cut 3/4" thick
1/4 cup dunkel lager
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp salt
Blue Dunkel Sauce 1 Tbsp butter
1 1/2 Tbsp onions, diced
1/4 tsp garlic, minced
1/2 cup dunkel lager
1 tsp bleu cheese crumbles
2 Tbsp heavy cream
1/4 tsp salt
1/4 tsp pepper


  1. To make these lamb chops, in a shallow bowl, add lamb, rosemary, oregano, salt and dunkel lager.
  2. Cover and refrigerate for 30 minutes.
  3. Remove lamb from bowl and dry with towel. In medium sauté pan, add butter and melt on medium high heat and add lamb.
  4. Sear chops for three minutes per side for medium-rare.
  5. Remove from pan and let rest for 5-10 minutes before serving.
  6. In same pan, combine butter, garlic, onions and rosemary.
  7. Sauté till onions are translucent.
  8. Add Deiter dunkel lager, blue cheese, heavy cream, salt and pepper.
  9. Let simmer on medium heat for five minutes.
  10. Plate lamb, cover with sauce and serve with favorite sides.

Suggested Recipes

Link to article
Coq Au Brun Craft Beer


Coq Au Brun

Coq au vin is a delicious traditional French dish composed of braised chicken, lardons, mushrooms and, typically, earthy red Burgundy. All across France there are many variations on this recipe depending on the wine made in the region. In Alsace, crisp white wine is used; in the South an orange wine or rosé. For our uniquely American craft beer approach, this recipe has been adapted to bring out the fall notes of a brown ale. This recipe can be made richer by changing to a dubbel as well. Served over potatoes this dish is a perfect complement to a cold autumn night.

Read More