Whisky marinated lamb chops with asparagus
Whisky infuses lamb with scents of cinnamon and orange peel and tones down a little of its ‘gamey’ taste.
Prep Time: 1 day for marinating + 15 minutes
Cook Time: 25 minutes
2 lamb chops (100-150g each)
½ onion, chopped
1 clove garlic, chopped
1 tsp brown sugar
200ml Balvenie Doublewood single malt 12-year-old
(Note: try not to use whiskies from Islay, as they tend to be peaty or smoky, which may not complement the lamb. Balvenie, like most Speyside whiskies, has a sweeter, more balanced character)
pinch of salt
4 shoots asparagus (tough bottom ends of stalk trimmed off)
1 clove garlic, thinly sliced
3 tbsp of olive oil
2 tbsp honey mustard
1 sprig mint leaves
3 tbsp mint sauce
- To marinate lamb chops, place them in a small Tupperware and coat with chopped onions, garlic and sugar.
- Pour Balvenie into the Tupperware and gently massage the whisky into the meat.
- Seal the Tupperware and leave to marinate overnight in the fridge.
- Boil a pot of water, add salt and asparagus and let simmer for no more than 3 minutes. Remove, strain and set aside.
- In a pan, add garlic and olive oil. Cook over high heat till garlic starts to brown. Smear honey mustard onto marinated lamb chops and pan fry for 10 to 15 minutes, flipping the meat over from time to time.
- Arrange boiled asparagus neatly in a row on a plate and place fried lamb chops on top.
- Garnish with mint leaves and serve with mint sauce in a small bowl on the side.