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Lamb sauce

½ head garlic, split in half
¼ c. carrots
¼ c. celery root
½ onion
2 sprigs thyme
2 oz. bacon
½ orange, quartered
1 tomato, diced
1 c. red wine
2 c. lamb stock (use veal glace or even chicken glace if you cannot find lamb)
2 oz. butter

Add onion, celery root, carrot and bacon to pan. Toss around and lightly color. Add orange and sauté. Add tomato and toss around in the pan cooking most of the tomato juices out. Lay the ½ head of garlic in the pan. Add the thyme. Lay lamb on top and roast in over per the lamb rack or lamb roll roast recipe. Remove lamb and set aside.

Take the roasting pan with the vegetables and liquids. Put back on the heat. Add red wine. Let it cook down by half, scraping the fond off the bottom as it cooks. Add reduced lamb stock. Turn down heat slightly and let simmer for 2–3 minutes. Strain into a new pot and add butter to finish.

 
 
 
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