Pecan-Pale Ale Lamb

1/3 cup pecans
1 tablespoon coriander seeds
2 cloves garlic, peeled
1 tablespoon olive oil
8 ounces pale ale (we used Two Brothers Bitter End Pale Ale)
½ teaspoon red pepper flakes (we used 1 teaspoon of ground ancho chile)
1 teaspoon salt
1 ½ to 2 pounds lamb chops or lamb shoulder steaks (we used chops)

In blender, blend all ingredients except lamb on HIGH to an emulsion. Remove ¼ cup and set aside.

Pour remainder into resealable plastic bag. Add lamb and marinate at least 2 hours.

Prepare grill or broiler to medium heat and cook lamb to medium rare (or desired doneness). Remove from heat and let stand 5 minutes before serving.

Drizzle with reserved pecan ale mixture.

Makes 6 to 8 servings.

Grilling with Beer by Lucy Saunders

ISBN 10:  0-9769875-0-3

Pages : 218
Price : $21.95
Published by F&B Communications, LLC.

www.grillingwithbeer.com