This may seem a little weird at first... I mean, fruit beers, they're just for dessert right? Well I'm here to say nope, nuh-uh and getouttahere to that!
The inspiration for this dish was the thought that we don't see enough redcurrant jelly served with lamb any more, and it was just a short leap for my weird brain from there to using a sour cherry beer!
My instinct is that this would also work well with pork fillet and, personally, I'd serve whichever version of the dish you choose with curly kale & sauté new potatoes.
Lamb in Kriek - with roasted tomatoes & crispy shallot
Four-eight hours marinating
15 minutes active
Wide shallow non metallic dish that fits the chops snugly in one layer (or split marinade across two)
Small deep pan
Large oven proof plate
2 Barnsley chops
4 sprigs of thyme - lightly bruised with the back of a knife
4 sprigs of rosemary - lightly bruised with the back of a knife
One large red chilli - roughly chopped
2 cloves of garlic, smashed
Palm full of fine sea salt (I'm a very technical recipe writer)
Two bottles of cold Liefmans kriek
300ml lamb, chicken or veg stock
Punnet of vine cherry tomatoes
1/2 a banana shallot - sliced medium fine into rings (about the width of a pound coin max)
Groundnut or veg oil