Lamb tends to have a light and gamy flavor. Even the Colorado lamb loin that we are using needs a hint of another flavor to make it magical. In my family we always cook lamb with a lot of garlic. In the restaurant we are using coffee and Irish whiskey, just for a little change after so many years. Coffee is my morning flavor, but Whiskey not my favorite at night time I love it as a match with chestnut.
We took the idea of the classic Irish coffee as the structure for the flavor profile of the plate. The coffee bean flavors the lamb during the cooking process, and then it is reinforced in the dish with a distilled coffee gel that is liquefied. The whiskey is mixed with milk and cream, stabilized with starch, then mixed into a fluffy texture. The outsider is the lettuce that bring a freshness to the dish.
Fluffy Irish Whiskey, lava salt, lettuce leaf