Roasted Red Pepper Sauce for Lamb
Serves 6
Although this sauce is great on all your lamb recipes, it is perfect for Leg of Lamb.
Ingredients:
- 2 tablespoons olive oil
- 5 shallots, finely sliced
- 1/2 cup mushrooms, sliced
- 3/4 cup dry white wine
- 2 oz. Glace d'Agneau GoldŽ (lamb stock)
- 5 cups water
- 1 teaspoon tomato paste
- 3 tablespoons roasted red pepper pureed in a blender
- 1 teaspoon pureed garlic
- 1 tablespoon unsalted butter, cold
- Salt and freshly ground pepper to taste
Procedure:
Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add wine, turn heat to high, and reduce by half. Reconstitute the Glace d'Agneau GoldŽ in water and add to pan. Reduce again by a quarter. Whisk in tomato paste, pimento puree and garlic. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve.
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