The following is an easy-to-make recipe that should take about 2.5 hours, including preparation and cooking time. Depending on the cuts of lamb you choose, you may have to slightly alter cooking time (by 15-20 min) and the amount of beer you use (give or take 100 ml.)

Choosing the beer

You want to use a dark beer — think English ale, Stout, or Dubbel. We have listed three common beers for you to use:

Guinness (Stout)
Chimay Red (Dubbel)
Great Lakes Brewery “Pompous Ass” (English Ale)

Which beer should you pair this meal with?

Any of the styles above would do just fine. However, a big IPA goes really well with such a rich dish.

Ingredients

8 lamb (loin) chops
1/4 cup canola oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons butter
3 onions, cut in half and sliced thin
2 tablespoons butter
1/2 teaspoon salt
1 cup beef broth
350-500 mL of beer
1/4 – 1/2 cup heavy cream
Chopped parsley for garnish

Instructions

Preheat the oven to 350 degrees.
Season the lamb chops with the salt, pepper and garlic powder.
Add the oil to a cast iron skillet and heat over high heat.
Add the lamb chops and sear for 2 minutes on each side.
Remove to a plate and cover with foil.
Add the butter to the skillet, let melt then add the onions and the additional 1/2 teaspoon of salt.
Stir often, and cook over medium-low heat for 15-20 minutes until softened.
Pour in the beer and the broth, stirring the sauce to combine.
Place the lamb chops back into the skillet, turning to coat in the broth and beer.
Cover and place in the oven for 1 1/2 to 2 hours until tender.
Remove the skillet from the oven, take the chops out and place on a serving platter.
Stir the cream into the sauce, then pour over the lamb chops.
Garnish with chopped parsley and serve.

This recipe is originally from Mantitlement.