Chef Jeff Hanak and Carlos Sanchez Wild ale and herb-marinated Aussie lamb chops

  • Prep time 30Min
  • Cook time 1Hr
  • Technique Grill, Sear
  • Meat Lamb
  • Cut Rack
  • Serves 6

As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie Beef & Lamb's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.


2 pounds trimmed Aussie grassfed rack of lamb

For the marinade:

  • ¼ cup sour wild ale with fruit, such as Black Angel Cherry Sour
  • 2 teaspoons minced fresh rosemary
  • ¼ cup fruity red wine
  • ½ cup olive oil
  • Salt and pepper

For the apricot sour relish:

  • 1 cup dried apricots, chopped
  • 1 cup dried cherries, chopped
  • 2 cups sour ale
  • ¼ cup olive oil
  • 1 tablespoon minced fresh rosemary

½ cup Marcona almonds
Coarse salt
Rosemary sprigs, for garnish


Preheat oven to 375°F. Marinate the lamb racks in the beer, wine, oil, garlic, and rosemary. Remove and season with salt and pepper. Sear the racks on the fat side in a medium hot pan. Finish in the oven until lamb is medium-rare, 3 to 5 minutes. Let the racks rest for 10 minutes, then cut them into chops.

Make a sour relish by heating the ale, dried apricots, and cherries to a simmer, then let them marinate for 30 minutes. Drain and toss the fruit with the olive oil, rosemary, and 1 tablespoon of the soaking liquid. Season with salt and pepper.

Grind or finely chop the almonds. Mix with coarse salt to taste.

For each serving, plate 4 chops, ½ cup relish, and 2 tablespoons almond meal. Garnish with a drizzle of olive oil and a rosemary sprig.