Espresso-Encrusted Lamb with Stout Blackberry Chutney Recipe | Craft Beer & Brewing Magazine
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Espresso-Encrusted Lamb with Stout Blackberry Chutney Recipe

The stout in this recipe is a robust complement to the blackberries, and—depending on the style you choose—can add some very interesting flavors!

Justin Burdick March 17, 2017

Espresso-Encrusted Lamb with Stout Blackberry Chutney Recipe Primary Image

Chutneys are sweet and fruity, with a touch of vinegar to add a bit of tartness. The stout in this recipe is a robust complement to the blackberries and—depending on the style you choose—can add some very interesting flavors!

Active preparation time: 30 minutes
Total time: 45 minutes
Serves: 2

Stout Blackberry Chutney

½ cup (118 ml) Tröegs JavaHead Stout
2½ cup blackberries
2 Tbs (30 ml) honey
1 tsp kosher salt
1 shallot, diced
¼ cup dark brown sugar
¼ cup sherry vinegar

In a small saucepan over medium heat, combine all the ingredients and bring to a simmer. Cook until the mixture is reduced to a thick consistency. Reserve.

Espresso Encrusted Lamb

2 lamb lollipops, 3.5–4 oz (99–113 g) each
Salt and pepper
2 Tbs finely ground espresso

Preheat the oven to 400°F (204°C).

Season the lamb with salt and pepper. Dust each lollipop with 1 tablespoon of the espresso.

In an ovenproof sauté pan over high heat, sear each piece of lamb on both sides. Place the lamb in the oven and roast until a meat thermometer inserted in the thickest part registers 135°F (57°C) or desired degree of doneness.

Serve accompanied with the Stout Blackberry Chutney.

Beer Suggestions: Pair with the remaining Tröegs Brewing Company JavaHead Stout (Hershey, Pennsylvania). Other stouts that would go perfectly with this recipe include Jester King Brewery Black Metal (Austin, Texas), Mikkeller Beer Geek Breakfast (Denmark), or Copper Kettle Brewing Company Snowed In (Denver, Colorado).

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PHOTO: MATT GRAVES

Have you brewed this recipe? What did you think?