American Lamb Loin Marinated in Guinness® and Clover Honey


February 10, 2016

Chef/Owner Jennifer Jasinski of Rioja Restaurant in Denver, Colorado, created this sweet and savory marinade for extra-tender lamb loin along with caramelized onions and roasted Yukon potatoes.

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 12 servings


For the Lamb

6 (14.9-ounce) cans Guinness® beer or dark beer

2 1/4 cups clover honey

6 tbsp fresh thyme leaves

6 tbsp black peppercorns

6 (1-pound) American Lamb boneless lamb loins, trimmed of surface fat and silver skin

3 tbsp extra-virgin olive oil

6 cups lamb or veal broth, prepared from demi-glace (veal or chicken broth can be substituted)

3/4 cup chilled unsalted butter, cut into chunks

1 1/2 tsp kosher salt

1 1/2 tsp freshly ground pepper

3 fresh chervil, for garnish

For the Onions

6 tbsp extra-virgin olive oil

48 cipollini onions, peeled

4 1/2 cups reserved Guinness® marinade

6 cups chicken stock

6 tbsp unsalted butter

3 tbsp clover honey

1 1/2 tsp kosher salt

3/4 tsp freshly ground pepper

For the Potatoes

12 to 15 large Yukon Gold potatoes, cut in ¾-inch dice

9 tbsp unsalted butter

Kosher salt and freshly ground pepper, to taste

6 tbsp chopped fresh Italian parsley leaves


*Marinate time: 2 to 4 hours
Recipe and image provided by the American Lamb Board