I got this recipe from the book Best of American Beer and Food. The lamb was marinated in olive oil, lemon juice, cinnamon, rosemary and garlic. The pan drippings were combined with a half cup of beer, butter, and Brown sugar to make a sauce. It went nicely with gruyere mashed potatoes.
Bitterness of beer offsets sweetness of pears and cuts thru oily lamb. Malty richness complements heavy beer/sugar sauce. Slight pineyness of 2 below matches rosemary. High alcohol and roasted malts stand up to rich seared meat. An amazing combination, I also tried it with the Alaskan winter but found New Belgium's seasonal went better.
The Gruyere mashed potatoes from the same book are amazing, and go well with a stout. I also made them with Remembrance (rosemary goat gouda) and found it worked well with the piney winter ale.
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