Lamb Red Wine Sauce
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.
Maker: Russell Clamp🍴Healthy Recipes
From: Instagram(view original)
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Ingredients
- 1 shallot
- 1 clove garlic
- 0.63 cup red wine
- 0.85 cup beef stock
- 2 tbsp butter
- 2 tsp lemon juice
- to taste salt
- to taste pepper
Instructions
- 1After cooking the lamb, remove it from the pan and keep it warm in a 140°F oven for 30 minutes.
- 2Sauté the shallot and garlic in the lamb drippings over medium heat until softened, about 2–3 minutes.
- 3Add the red wine, scraping up any browned bits from the pan, and simmer for 5 minutes to reduce the alcohol.
- 4Stir in the beef stock and continue to simmer until the liquid reduces by half, roughly 8–10 minutes.
- 5When 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.
- 6If desired, stir in the lemon juice, then season with salt and pepper to taste.
- 7Transfer the sauce to a serving jug and keep warm (no more than 140°F) until ready to serve with the lamb.
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Frequently asked questions
- How long does it take to make Lamb Red Wine Sauce?
- About 15 minutes in total: 5 minutes of prep and 10 minutes of cooking.
- How many servings does this Lamb Red Wine Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lamb Red Wine Sauce recipe come from?
- It was shared by Russell Clamp🍴Healthy Recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.