Irish Lamb Explosion
Directions
- Season and sear the lamb. Finish cooking in a hot oven to desired temperature.
- In the pan used to sear the lamb throw in the Guinness and demi glace to combine and reduce.
- In a separate pan sauté and season the shallots. Flame in the whiskey, add the cream and reduce.
- Put a bed of the Guinness demi on the plate. Place the lamb down. Pour the whiskey cream over the top of the lamb.
Ingredients
- 3 oz demi- glace
- 3 oz Guinness
- 3 oz cream, heavy
- 2 oz Irish whiskey
- 2 each lamb loin chops
- oil
- salt and pepper
- 1/2 tbsp shallot(s), minced
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
