MARINATED RACK OF SPRING LAMB AND ROSEMARY SCENTED SCOTTISH STOUT SPIKED DEMI-GLACE

Prep Time(not including marinating): 30 minutes Cooking Time: 1 ½ hours Serves 4 Ingredients: 3 Racks of Lamb, trimmed and cut into double chops For the Marinade: 6 cloves Garlic, minced 1 small Spanish Onion, minced 2 oz Malt Vinegar 4 oz Olive Oil 4 oz Kinmount Willie Scottish Oatmeal Stout 2 Sprigs Rosemary 3 Sprigs Parsley, coarsely chopped ½ tsp Kosher Salt ¼ tsp Cracked Black Pepper For the Sauce: 1 T Olive Oil 3 Cloves Garlic, minced 1 Shallot, Minced 10 oz Kinmount Willie Scottish Oatmeal Stout

2 oz Liquid Malt or Pure Maple Syrup 16 oz Beef or Rich Veal Stock 1 sprig Rosemary, leaves removed 2 T unsalted butter, chilled ½ tsp Kosher Salt Cracked Black Pepper ½ tsp Worcestershire Sauce Preparation Marinade: Blend all ingredients, place the lamb in the mixture and marinate overnight or at least 6 hours turning the lamb occasionally. Reserve the liquid. Wrap the bones in aluminum foil to prevent burning, place on a hot grill and baste with the reserved marinade. Grill for approximately 20 -25 minutes, turning occasionally. Remove the aluminum foil and serve with the following sauce. Sauce: In a 2 qt sauce pot, heat the oil, add the garlic, cook until golden brown, then add the shallot. Cook for 1 minute, pour in the beer and the malt, reduce the liquid by 1/3. Pour in broth, continue to simmer the liquid until reduced by ½. Remove the sauce from the heat, add the rosemary then whisk in the butter 1 T at a time Season with salt, pepper and Worcestershire sauce. Serve hot with the lamb chops. Yields approximately 2 cups.