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1
Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan.
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2
Once the oil is hot, add the shallots to the pan and saute for 1 minute.
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3
Add the garlic to the pan and saute for 30 seconds.
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4
Deglaze the pan with the red wine and add the chopped rosemary.
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5
Cook the red wine until it is nearly evaporated, about 4 to 5 minutes.
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6
Add the lamb stock to the pan and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
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7
Bring the sauce to a boil, and reduce to a gentle boil.
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8
Reduce the stock until its volume is 1 cup, about 10 minutes.
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9
Set the sauce aside and keep warm while you prepare the lamb.
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10
Preheat a grill to medium heat, and brush with oil to prevent the lamb from sticking.
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11
Season the lamb t-bones on both sides with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
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12
Place the lamb on the grill and cook for 2 minutes, then rotate 45 degrees.
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13
Cook an additional 2 minutes before turning over and cooking for a final 2 minutes.
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14
To serve the lamb, place 2 t-bones over a serving of the Country-Style Potatoes in the center of an entree plate.
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15
Scatter blue cheese over lamb and potatoes, then drizzle the sauce over the top.
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16
Garnish with the Guiness-Battered Onion Rings and rosemary sprig.
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17
4 cups vegetable oil, for frying
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18
2 cups flour
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19
1/4 teaspoon cayenne pepper
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20
1 teaspoon baking powder
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21
2 teaspoons cornstarch
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22
1/2 teaspoon salt, plus more for seasoning
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23
1/2 teaspoon ground white pepper
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24
1 (12-ounce) bottle Guinness, at room temperature
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25
1 large yellow onion, peeled and cut into 1/2-inch thick rings
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26
In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.
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27
Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.
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28
In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper.
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29
Whisk in Guinness until smooth.
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30
Place the onion rings in the bag containing the flour mixture and toss to coat well.
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31
Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter.
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32
Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil.
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33
Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch.
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34
Remove the onion rings, place on a paper towel-lined plate, and season with salt.
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35
Repeat with remaining onion rings.
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36
Serve hot.
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37
1 1/2 pounds small Yukon gold potatoes, cut into 1/2-inch thick wedges
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38
3 slices bacon, diced
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39
2 tablespoons unsalted butter
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40
1/2 cup sliced shallots
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41
1 teaspoon chopped garlic
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42
1/2 teaspoon salt
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43
1/4 teaspoon freshly ground black pepper
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44
Place the potatoes in a large saucepan and cover with cold salted water.
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45
Bring to a boil and cook for 5 minutes, or just until fork-tender.
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46
Drain potatoes in a colander and reserve.
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47
Heat a large skillet over medium-low heat and add the bacon and cook until brown and crispy, about 5 to 6 minutes.
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48
Remove the bacon with a slotted spoon and transfer to a paper-lined plate to drain.
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49
Reserve.
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50
Increase the heat to medium-high and add the butter.
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51
When melted, add the potato wedges and cook without stirring for 1 1/2 to 2 minutes.
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52
Toss the potatoes and cook again for 1 1/2 to 2 minutes.
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53
Repeat this process until the potatoes are lightly browned around the edges, about 10 minutes.
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54
Add the shallots and continue cooking and tossing occasionally, about 2 minutes longer.
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55
Add the garlic and cook for 2 minutes, stirring frequently.
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56
Season with the salt and pepper and return the bacon to the skillet.
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57
Toss thoroughly and serve.
