Beer-brined Lamb Chops With Onion Marmalade

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 boneless center cut lamb chops (each about 1 in. thick and 7 oz.)
• 2 (12 ounce) bottles beer, such as amber ale
• 1/4 cup kosher salt (see notes)
• 1/4 cup brown sugar, firmly packed
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon fennel seed
• 2 garlic cloves, peeled and crushed
• 3 tablespoons olive oil
• 3 red onions, peeled, halved lengthwise, and thinly sliced (about 1 3/4 lb. total)
• 1/3 cup apple cider vinegar

Recipe

• 1 rinse lamb chops and set aside. in a 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. let mixture cool completely. place chops in a 2-gallon zip-lock plastic bag and add brine. seal and chill 4 to 6 hours.
• 2 remove chops from brine, rinse and pat dry (discard brine). heat olive oil in a 12-inch frying pan over medium-high flame. when hot, add lamb chops and cook, turning once, until well browned on both sides, about 6 minutes total. transfer chops to a plate.
• 3 add onions to pan. stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
• 4 place chops and collected juices if any on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
• 5 set chops on plates and spoon onion mixture over them.