Stout Grilled Lamb Chops

Ingredients

Stout Grilled Lamb Chops:

• 1/2 cup All Out Stout
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 red onion, cut into wedges
• 2 tbsp coarsely chopped fresh oregano
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/4 tsp crushed red chili flakes
• 6 lamb rib chops
• 1 tsp each salt and pepper

Assembly:

• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp each salt and pepper, divided
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh parsley
• 4 cups chopped Swiss chard

Directions

Stout Grilled Lamb Chops: 

1. Stir together All Out Stout, lemon juice, oil, garlic, onion, oregano, honey, cumin and red chili flakes. Toss lamb chops with marinade. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Preheat grill to medium-high heat. Remove lamb chops from marinade and discard marinade. Season with salt and pepper. Grill lamb chops for 3 to 4 minutes per side for medium-rare or until instant-read thermometer inserted horizontally into thickest part of meat without touching bone registers 145°F. Let stand for 5 minutes before serving.

Assembly: 

1. Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook garlic for 1 minute or until fragrant. Toss in chickpeas; cook for 3 to 5 minutes or until heated through. Stir in 2 tbsp water, lemon juice, cumin, oregano, and pinch each of salt and pepper. Mash coarsely; fold in dill and parsley.
2. Heat remaining oil in another skillet; cook Swiss chard with remaining salt and pepper for 2 to 3 minutes or until wilted.
3. Divided mashed chickpeas between 2 plates. Top with Swiss chard and lamb chops.

Tip: Substitute kale, spinach or dandelion greens for Swiss chard.