LAMP SAUCE RECIPES
LAMB PAN SAUCE RECIPE | MARTHA STEWART
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Provided by Martha Stewart
Categories Lamb Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
LAMB CHOPS IN SAUCE RECIPE - FOOD.COM
Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.
Total Time 2 hours 24 minutes
Prep Time 2 hours 10 minutes
Cook Time 14 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
- Mix all sauce ingredients together well.
- Preheat broiler to 500°F.
- Remove chops from marinade, and dip them into the sauce mixture.
- Broil the chops for about 7-10 minutes.
- Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
- While the second side of the chops are broiling, heat the remaining sauce until it simmers.
- Simmer sauce for about 1 minute.
- Serve chops with additional sauce* if desired.
- *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Nutrition Facts : Calories 632.5, FatContent 54.5, SaturatedFatContent 22.9, CholesterolContent 144, SodiumContent 731.5, CarbohydrateContent 1, FiberContent 0.3, SugarContent 0.2, ProteinContent 32.4
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