I love lamb chops and I love picking up fresh sides at the farmer’s market. I found this beautiful rainbow chard and decided to braise it with some IPA and serve it with some chops. The result – a wonderfully satisfying meal!
What you need:
- 8 Lamb Loin chops
- ½ teaspoon sea salt
- 1 teaspoon of pepper
- 1 Tablespoon minced fresh mint
- Large bunch of rainbow chard
- 5 slices of bacon, chopped
- 3 cloves of garlic, crushed
- 2 Tablespoons of water
- ½ cup IPA (beer)
- 2 Tablespoons cilantro
- 1 Tablespoon chopped pecans
- 1 Tablespoon minced jalapeño
How to Do it:
Cover the chops on both sides with the salt, pepper and chopped mint. Allow to sit for 3-4 hours.
Heat up the grill and grill on medium-high heat until cooked through,
about 10 minutes on each side.
Cook the bacon in a skillet until it begins to brown. Add the garlic and simmer gently. Chop the chard and add to the pan. After it is wilted, add the water and the IPA. Cook until the chard is soft and tender. Stir in the cilantro, pecans and jalapeño.
Serve hot with lamb chops.
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