Grilled Lamb Chop & Parsnips Puree with Dogfish Head Indian Brown Ale

indiana brown grilled lamb chomps


  • 6 parsnips
  • 12 ounces Dogfish Head Indian Brown Ale
  • 2 lbs. lamb rib roast
  • Salt and Pepper
  • 8 ounces milk
  • 4 tablespoons butter (melted)
  • micro greens or other garnish


  • Peel and chop parsnips into 1″ sections. Add to pot with salted water and boil for 15 minutes or until fully cooked through.
  • Add entire bottle of Dogfish Head Indian Brown Ale to a small sauce pan and simmer until reduced down by half. Preheat grill.
  • Cut rib roast into small size individual bone-in lamb chops and season with salt and pepper.
  • Add cooked parsnips, milk and melted butter to blender and blend on high until a puree is formed.
  • Grill lamb chops over high direct heat to your liking.


  • On plate lay down a 1/4 to 1/3 cup of the parsnips puree.
  • Top parsnips with 3 chops, then drizzle on the reduced beer and finally the micro greens.
  • Makes 4 total plates.

Suggested Pairing: Dogfish Head Indian Brown Ale

indian brown ale lamb chops