Coat lamb chops with olive oil, coarse salt, and pepper, and set aside.
On side burner, combine glaze ingredients in a saucepan, simmer 5 minutes, then remove rosemary stalk.
Simmer uncovered for 20-30 minutes until it reaches a honey-like consistency.
Preheat grill to 220ºC/425ºF.
Grill chops for 3 minutes per side (6 minutes total) to internal temperature of 55ºC/125ºF.
Once plated, drizzle lamb chops with Rickard’s glaze. Garnish with chopped fresh mint.
Beer has a range of qualities that intensify and complement food, making it an ideal cooking partner.
Alcohol breaks down fats and oils, resetting the palate and making every bite as delicious as the last.
The caramelization and browning that take place during the beer-making process create sweet and savoury flavours.
Beer’s low alcohol percentage complements delicate and complex flavours.