Lamb Red Wine Sauce
- 15 min
- Serves 4
- 8 ingredients
5 minutes to prep, 10 to cook. A velvety red‑wine sauce crafted for lamb, featuring finely chopped shallot and garlic, reduced red wine and beef stock, and a bright finish of lemon juice. The silky butter finish makes it an elegant accompaniment for roasted or seared lamb.
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Method
After cooking the lamb, remove it from the pan and keep it warm in a 140°F oven for 30 minutes.
Sauté the shallot and garlic in the lamb drippings over medium heat until softened, about 2–3 minutes.
Kitchen notes · Added by ReelsMeals: Shallot and garlic are softened. Keep them moving in the lamb drippings.
Add the red wine, scraping up any browned bits from the pan, and simmer for 5 minutes to reduce the alcohol.
Kitchen notes · Added by ReelsMeals: The wine has reduced and browned bits have lifted from the pan. Scrape the pan as the wine simmers.
Stir in the beef stock and continue to simmer until the liquid reduces by half, roughly 8–10 minutes.
Kitchen notes · Added by ReelsMeals: The liquid is reduced by half.
When the sauce has thickened, turn off the heat and whisk in the cold butter a few pieces at a time until the sauce becomes silky and glossy.
Kitchen notes · Added by ReelsMeals: The sauce looks silky and glossy. Whisk in the cold butter gradually.
If desired, stir in the lemon juice, then season with salt and pepper to taste.
Transfer the sauce to a serving jug and keep warm (no more than 140°F) until ready to serve with the lamb.
Tips while you cook
- Warm the lamb before sauce
- After cooking, keep the lamb in a 60 °C oven for 30 minutes before making the sauce.
- Add butter off the heat
- Turn off the heat and whisk cold butter in a few pieces at a time until the sauce is glossy.
- Watch reduction timing
- Simmer the wine for about 5 minutes, then the stock until the liquid is reduced by half (roughly 8–10 minutes).
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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