Tuesday, December 23, 2008
Grilled Lamb with Red Wine Sauce
A1 and Heinz? You might as well stick to Sizzlers (not that I mind Sizzlers, mind you). For me, I love a good sauce with a good meat...a good homemade one. Here's an easy red wine sauce that hits the sweet spot with lamb or steak.
1 1/2 Cups red wine
1 1/2 Cups chicken broth
5 baby carrots
1/2 red onion, chopped
2 green onions, chopped
5 quarter sized orange rind pieces
1 tsp thyme
small grip of Italian parsley
Pour liquids in small saucepan. Bring to boil, then reduce to low-medium (no bubble simmer). Add remaining ingredients and let simmer for about 40 minutes. It will reduce to about half the amount. You can go longer if you want- maybe an hour...it will become more intense and flavorful...just don't forget about it.
Drain through a mesh sieve or cheesecloth into a bowl. Serve with meat.