Stout Grilled Lamb Chops

Lamb chops are tossed in a sweet and spicy stout marinade and grilled for a mouth-watering main dish that’s perfect for entertaining.

  • Pair With: All Out
  • Time: 40 minutes (+ 20 minutes standing time)
  • Serves: 2
Stout Grilled Lamb Chops


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


  • 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


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.


  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.

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