Sunday, April 4, 2021

Table for Two Please.

Another Holiday dinner with just the two of us. Is this the new normal?

I must say is that this was quite a delicious Easter dinner. The lamb was cooked spot on!! The sauce was delicious, how could it not be with whiskey in it! 

The flavors were perfect together. The parmesan asparagus and the smashed potatoes. It all went together perfectly. I was quite pleased with myself for putting this together.

Lamb Chops with Whiskey Sauce

5 lamb chops
salt and pepper
2 Tbsp butter

Whiskey Sauce:
1 shallot, minced 
1 tsp chopped thyme
1/2 teaspoon flour
5 tablespoons Scotch whiskey (or another type)
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon fresh lemon juice
salt and pepper


Pat lamb dry with paper towels. M
assage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.  

Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).

Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.

Transfer the lamb chops to a plate and cover with aluminum foil. 

Pour off all but 2 tablespoons of the rendered fat.
Add the shallot and Thyme and cook until softened, 2 to 3 minutes. Stir in the flour until incorporated.

Off the heat, slowly stir in 1/4 cup whiskey, scraping up any browned bits, and let sit until bubbling subsides about 1 minute. Carefully return skillet to medium heat and simmer until whiskey has almost completely evaporated for 2 to 3 minutes.  Stir in the broth and continue to simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1/3 cup, 3 to 5 minutes.

Whisk in the remaining tablespoon whiskey, parsley, butter, lemon juice, and any accumulated lamb juice.  Season with salt and pepper to taste.  Return the Lamb Chops to the pan and cover with the sauce.

Parmesan-Crusted Asparagus

1 pound asparagus, trimmed
Salt and pepper
11/2 oz Parmesan cheese (3/4 cup)
1/3 cup panko breadcrumbs
1/2 tbsp unsalted butter melted and cooled
pinch cayenne
1 large egg yolk
1/2 tsp honey

Adjust oven rack to middle position and heat oven to 450˚. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using a fork, poke holes up and sown asparagus spears. Toss asparagus with 1/4 tsp salt and let stand for 30 minutes in a single layer on a large paper towel-lined platter.

Combine 1/2 cup Parmesan, panko, butter, 1/8 tsp salt, pinch pepper, and cayenne in a bowl. Transfer half of the panko mixture to a shallow dish and reserve the remaining mixture. Using an electric mixer whip egg white and honey together on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape egg white mixture into a medium baking dish, then gently toss asparagus in the mixture. Working with one spear at a time, dredge half of the asparagus spears in panko and transfer to a prepared baking sheet. Refill shallow dish with reserved panko mixture and repeat with reaming asparagus.

Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining 1/4 cup Parmesan and continue to bake until cheese is melted and bread crumbs are golden brown, 6 to 8 minutes longer.

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