Stout Lamb

“Serve hot, straight out the oven. This pairs deliciously well with my Stout Root Fries as a simple meal that’s packed with flavour!”


1 head of Whole Garlic
1 Tbsp. Olive Oil
1 Tbsp. Honey
1 Tbsp. Butter
1kg Lamb Chops
Salt & ground Black Pepper to taste
4 stalks of fresh Rosemary
¼ cup Castle Milk Stout
¼ cup of Parsley, for garnish


Preheat oven to 180°C.
Cut the whole garlic in half and roast on a roasting tray for 20 minutes or till soft and pops out of the skin easily.
Remove garlic from oven when done, peel and crush to make a paste, set aside.
Add olive oil to a pan and heat on high heat.
Season the lamb chops with salt and pepper and place into the smoking hot pan, brown on each side, then remove pan from heat.
Brush the chops with the roasted garlic paste and place into a roasting tray lined with the rosemary stalks.
Splash the chops with half of the Castle Milk Stout and cover with aluminum foil. Place in oven and cook for 15 minutes.

Add the honey, butter and remaining Castle Milk Stout to the pan that you cooked the lamb chops in to deglaze the pan, then reduce the liquid till syrupy (about 10 minutes).
Once the chops have been removed from the oven, pour the reduced liquid over the chops and sprinkle with parsley to garnish. Serve hot.

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