Description
Gordon Ramsay’s Lamb Sauce is a robust, savory sauce designed to complement lamb dishes. It combines lamb stock, red wine, garlic, and herbs to create a rich and velvety sauce with bold flavors. It’s ideal for drizzling over lamb chops, roast lamb, or lamb racks.
Ingredients
- Lamb stock – 300ml, for depth of flavor.
- Red wine – 200ml, adds richness.
- Shallots – 2, finely chopped, for sweetness.
- Garlic – 2 cloves, minced, for aroma.
- Fresh rosemary – 1 sprig, for a herby note.
- Butter – 2 tablespoons, for a velvety finish.
- Olive oil – 1 tablespoon, for sautéing.
- Salt and black pepper – To taste.
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a saucepan over medium heat.
- Add the chopped shallots and minced garlic, sautéing until softened and fragrant, about 3–4 minutes.
Step 2: Deglaze with Red Wine
- Pour the red wine into the pan, scraping the bottom to release any flavorful bits.
- Bring to a boil and let it reduce by half, concentrating the flavors.
Step 3: Add Lamb Stock and Herbs
- Stir in the lamb stock and add the rosemary sprig.
- Reduce the heat to low and simmer for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Strain and Finish
- Remove the rosemary sprig and strain the sauce through a fine sieve for a smooth texture.
- Return the sauce to the pan and whisk in the butter until glossy.
- Season with salt and black pepper to taste.
Step 5: Serve Warm
- Pour the lamb sauce over cooked lamb or serve on the side as a dipping sauce.