Broiled Lamb Chops with Guinness® BBQ Sauce

Note: this recipe calls for a cast iron grill griddle, but a standard broiler pan will certainly suffice.

Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat and add the chili sauce, brown sugar, vinegar, Worcestershire, Pickapeppa, and honey.

Whisk the sauce ingredients together and bring to a simmer.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside.

Season both sides of each chop with salt and pepper and let sit at room temperature for 20-30 minutes.

Move your oven rack so that it is about three or four inches from the broiler element (top of your oven).

Put the griddle/pan on the rack and preheat your oven to 550 degrees for about 20 minutes.

Turn the oven to broil.

Brush both sides of each chop with a thin coat of canola oil.

Broil the chops on the griddle/pan for three minutes.

Flip the chops over, brush quickly with the sauce, and broil for another three minutes.

Brush the top of each chop quickly with the sauce, broil for another 30 seconds.

Note that these cooking times are approximate for medium-rare, so adjust accordingly.

Remove the chops to a platter, tent with foil, and let them rest for about five minutes.

Drizzle each chop with sauce, serve and enjoy!