Whisky Recipe – Lamb with a Malt Whisky Sauce
Whisky Recipe – Lamb with a Malt Whisky Sauce
This is a really tasty dinner party dish, or ideal if you want to impress a new friend.
Serves 4
- Fillet of lamb for 4
- l tbls olive oil
- 1 tsp allspice
- 1 clove of garlic
- 20 ml best Scottish honey you can get hold of
- salt & pepper to taste 50 mls white wine vinegar
- 75 mls lamb stock
- 60 mls Malt Whisky (when I made this I used Jura Superstition)
- 2 tsp Golden Shred orange marmalade
- large knob of butter (unsalted and preferably Scottish)
For the marinade put all of the above in a bowl with the exception of the Golden Shred. Set aside for approximately 20 minutes continually turning the meat in the marinade
Heat a large frying pan and add the lamb fillets searing on all sides. Remove meat from pan and put in oven on top shelf for approximately 10 min at 180 degrees.
Add the marinade to the pan that the fillets were browned in heat and stir in the Golden Shred, check the seasoning at this point and if you feel you would like to add a little extra Malt Whisky, now is the time to do it.
Remove the fillets from the oven and keep warm while they have a wee rest for about 5 minutes
Finally add the juices from the fillets to the marinade and heat very gently adding a large knob of butter, this will help thicken the sauce and give it a lovely shine
The last time Jacqueline made this we served it with boiled new potatoes cabbage and carrots, it was so good I almost asked her to marry me again.
