Stunning Lamb Chop with Fresh Figs and Whisky Recipe
Lamb Chops with Fresh Figs and Whisky
Serves 2 – serve on a bed of barley with winter cherries
4-6 baby lamb chops
1½ tbs olive oil, 1tsp butter
1 tbs chopped shallot
1 clove garlic chopped
1½ tsp coarsely ground black pepper
½ tsp red peppercorns
1¼ quart cups very rich veal stock ( you can substitute a low sodium beef broth and chicken broth in equal measures for the veal stock)
¼ cup single malt
4 fresh figs (carefully peeled and quartered at room temperature)
4 rosemary stalks
½ cup dried cherries (soaked in 6 tbs of slightly warmed whisky for 1 hour)
1/3 cup medium scotch barley
1½ cups water
- Bring 1½ cups of water to boil, add barley and ½ cup veal stock, cover and simmer 45 mins/until all liquid is absorbed.
- Stir in soaked cherries and peppercorns, reserving 15 cherries for lamb dish, cover.
- Saute shallot and garlic in oil and butter over low heat. When soft, remove half. Raise heat to medium, add chops and cook for 3 mins on each side.
- Lower heat, add ¾ cup veal stock, black pepper and whisky.
- Remove chops and cover, simmer sauce, add salt to taste, add 15 dried cherries and reduce sauce by about 1/3rd.
- Season barley, arrange on plates, arrange chops and figs on barley bed, spoon sauce over, garnish with rosemary stalks.
Thank you to scotchwhisky.net (http://www.scotchwhisky.net/cooking/index.htm) for the wonderful recipe.
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