Go Back

Beer Brined Lamb Chops with Herb Sauce over Fried Goat Cheese

Servings 4 servings


Lamb chops:

  • 12 ounces beer pale ale, pale lager, wheat beer
  • 4 lamb loin chops
  • 2 teaspoons salt
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 8 cups mixed greens

Goat Cheese:

  • 4- ounces goat cheese
  • ½ cup panko bread crumbs
  • 1/3 cup flour
  • 1 egg
  • 3 tablespoons milk
  • Oil for frying

Herb sauce:

  • ¼ cup olive oil
  • 1 small bunch chives
  • Several sprigs parsley
  • 5-6 large leaves fresh mint
  • 5-6 large leaves fresh basil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon juice


  • Add the lamb to a baking dish or bowl, sprinkle with salt, and minced garlic. Pour the beer over the lamb, cover and refrigerate for 12 to 24 hours.
  • Slice the goat cheese into 1-inch thick slices. Add to a plate, and freeze for 20-30 minutes.
  • Add the panko to one bowl, flour to another, and whisk together the milk and egg in another.
  • Heat about ½ inch of oil in a wide skillet over medium-high heat.
  • One at a time, dredge the cheese in flour, then in the egg wash, then coat completely with panko.
  • Add to the oil, frying on each side until golden brown, about 2 minutes per side. Allow to drain and dry on a stack of paper towels.
  • Heat the olive oil in a pan over medium-high heat.
  • Remove the lamb from the marinade, dry completely with paper towels.
  • Add to the hot oil, cooking on both sides until seared on both sides and cooked to 140°F in the center, about 3 minutes per side.
  • Add all the sauce ingredients to a small blender or food processor, blend on high until well combined.
  • Divide the mixed greens between 4 plates. Top with goat cheese and lamb, drizzle with sauce.