Ingredients

• 2 teaspoons olive oil, plus more for brushing grill
• 2 teaspoons minced shallots
• 1/4 teaspoon minced garlic
• 3/4 cup dry red wine
• 2 teaspoons chopped fresh rosemary, plus 4 sprigs for garnishing plates
• 1 1/2 cups lamb or veal stock
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly cracked black pepper
• 8 lamb t-bone steaks
• 8 tablespoons Irish Cashel blue cheese (about 4 ounces)
• 1 recipe Guinness-Battered Onion Rings, recipe follows
• 1 recipe Country-Style Potatoes, recipe follows

Directions

Guinness-Battered Onion Rings:

4 cups vegetable oil, for frying

2 cups flour

1/4 teaspoon cayenne pepper

1 teaspoon baking powder

2 teaspoons cornstarch

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon ground white pepper

1 (12-ounce) bottle Guinness, at room temperature

1 large yellow onion, peeled and cut into 1/2-inch thick rings

In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.

Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.

In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.

Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.

Yield: 4 servings

Country-Style Potatoes:

1 1/2 pounds small Yukon gold potatoes, cut into 1/2-inch thick wedges

3 slices bacon, diced

2 tablespoons unsalted butter

1/2 cup sliced shallots

1 teaspoon chopped garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook for 5 minutes, or just until fork-tender. Drain potatoes in a colander and reserve.

Heat a large skillet over medium-low heat and add the bacon and cook until brown and crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper-lined plate to drain. Reserve.

Increase the heat to medium-high and add the butter. When melted, add the potato wedges and cook without stirring for 1 1/2 to 2 minutes. Toss the potatoes and cook again for 1 1/2 to 2 minutes. Repeat this process until the potatoes are lightly browned around the edges, about 10 minutes. Add the shallots and continue cooking and tossing occasionally, about 2 minutes longer. Add the garlic and cook for 2 minutes, stirring frequently. Season with the salt and pepper and return the bacon to the skillet. Toss thoroughly and serve.

Yield: 4 servings