Lamb Red Wine Sauce

Ingredients

• Lamb drippings (sucs) (From searing or roasting lamb; amount not specified)
• 1 Shallot (Medium, finely chopped)
• 1 Garlic (Clove, minced)
• 150 ml Red wine
• 200 ml Beef stock
• 2 tbsp Unsalted butter (Cold)
• 2 tsp Lemon juice (Optional)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   After cooking the lamb, remove it from the pan and keep it warm. The description suggests holding it in a 60°C oven for up to 30 minutes.

2. 2

   Set the pan with the lamb drippings over medium heat. Add the chopped shallot and minced garlic, and sauté until softened.

3. 3

   Pour in the red wine, scraping the browned bits from the bottom of the pan. Cook for 5 minutes to reduce the wine and cook off some of the alcohol.

4. 4

   Stir in the beef stock. Simmer until the liquid has reduced by half.

5. 5

   When a spatula drawn through the sauce leaves a trail, turn off the heat. Add the cold butter and whisk continuously, or keep the pan moving, until the sauce is silky and emulsified.

6. 6

   If using, stir in the lemon juice. Season to taste with salt and pepper.

Notes

The sauce recipe does not specify an amount for the lamb drippings or an exact simmering time for the stock; reduce by half and use the spatula-trail cue. The source also mentions chump steak finished with rosemary, thyme, garlic, and butter, but these are not part of the listed sauce ingredients.

Nutrition per serving

• sauce
• side
• lamb
• red wine
• pan sauce
• European
• gluten-free