Saddle of Lamb In Whiskey and Mustard Sauce Recipe

With whiskey sauce, you round off hefty dishes A good whiskey has a strong character. Depending on the variety, woody, smoky or sweetish aromas dominate. The strong whiskey is especially suitable for the more savory meats, such as beef, sheep, goat, horse or kangaroo. The whiskey sauce is also easy to stir: Add about one-third of the gravy to whiskey, top up with a suitable stock if necessary, and then thick with cream. How to spice up whiskey sauce properly Slightly sour flavors, such as cream cheese or tomatoes, do not go well with whiskey. Orange juice is not a problem, whiskey sauces are often found in Christmas dishes or game dishes - where they are combined with oranges, plums and figs. The taste of many European herbs is excellently emphasized by whiskey. If you want to avoid dairy products, you can also mix a clear whiskey sauce. This is good for Asian stir-fries. Makes portions for 6 people

INGREDIENTS 800 g Lamb's back triggered 2 branches Fresh thyme 2 branches Tarragon fresh 2 tablespoons Estragon mustard 1 shot whiskey 1 cup cream 2 toes Fresh garlic Olive oil and clarified butter for searing Salt and pepper from the mill PREPARATION Saddle of lamb in whiskey and mustard sauce 1 1. Rinse the meat and pat dry. In a non-stick pan, heat olive oil and clarified butter, adding a sprig of thyme, a sprig of tarragon and a clove of garlic to the pan. 2 2. Fry half of the lamb's back and fry on each side for about 4 minutes at reduced heat. Wrap with garlic and herbs in aluminum foil and keep warm. Do the same with the second half of the meat. 3 3. Add the mustard to the roasting stock, fry briefly and deglaze with a good shot of whiskey. Mix everything well and finally stir in the cream, let it reduce a little. 4 4. Slice the meat and arrange on a plate. Sprinkle with some sauce and garnish with herbs. Add the rest of the sauce in a gravy boat. 5 This goes very well with potato gratin and vegetables (spinach, beans or similar) or salad.