Sauce for Lamb
- Reduced lamb stock
- Reduced veal stock
- In separate pan:
- Minced shallots
- Cracked black pepper corns
- In butter...sweat.
- Add red and white or just red wine and
- reduce a sec.
- Add stock reduction to above and
- reduce further.
- Strain and adjust seasoning.
- To enrich stock, saute good meat trimmings
- from racks with s/p and garlic. Add to
- stock and deglazed pan drippings.
- Will add brightness to stock. Skim fat.
- SERVINGS: 1
- SOURCE: Thomas Oden