This week, while trying to clean out one of our many fridges and freezers, I came across some lamb chops. I found a fabulous recipe that I thought would pair nicely with my growler of DunkelWeiss I brought back from Arizona…and boy was I right!!!
Lamb Chops with Moroccan Barbecue Sauce paired with North Mountain’s Kaiserlich DunkelWeiss.
North Mountain’s Kaiserlich DunkelWeiss is an excellent representation of the style, boasting a 7.9% ABV, this one is great for keeping you warm on those cold winter nights. This DunkelWeiss stays true to the Weiss style, with the slight weight and flavors of clove and spice. The clove in the beer is a beautiful companion for the cloves and Moroccan spice blend of this dish.
I served the lamb chops with a drizzle of Moroccan Barbecue sauce and the mint chutney (which was also used to marinate the chops) over a bed of curry couscous. To make the couscous, see below:
1 Tbsp of chili garlic oil
1 box of Far East plain couscous
2 cups of chicken broth
1/2 cup of diced carrots
1/2 cup of fresh peas
1/4 cup of diced onion
1 Tbsp of curry powder
1 Tbsp of roasted cumin
Heat oil at med-high heat. Saute diced onions and carrots until slightly tender, approximately 3-4 minutes. Add in couscous and lightly brown with vegetables. Add chicken broth, curry powder, cumin, and peas then bring to a boil. After mixture comes to a boil, cover and remove from heat. Let stand 5 minutes and serve. Enjoy!!
Barbecue sauce will make more than you need, so freeze the remainder for later use or drizzle over a grilled meat of your choice.
See AZ Breweries post for more information on North Mountain and other Arizona breweries.