Irish Lamb Explosion


  1. Season and sear the lamb. Finish cooking in a hot oven to desired temperature.
  2. In the pan used to sear the lamb throw in the Guinness and demi glace to combine and reduce.
  3. In a separate pan sauté and season the shallots. Flame in the whiskey, add the cream and reduce.
  4. Put a bed of the Guinness demi on the plate. Place the lamb down. Pour the whiskey cream over the top of the lamb.


  • 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