Monday, May 11, 2009

How to make rosemary sauce?

I love lamb - minted especially. Iv two minted lamb shanks and sooo want to make a rosemary sauce to go - can you help?

How to make rosemary sauce?
1 c Onion; minced





1 c Carrots; peeled and diced





1/2 c Celery; diced





3 Garlic cloves





3 c ;water





1 tb Tomato paste





1 c Red wine





2 tb Dry red wine vinegar


Salt, to taste





1 tb Fresh rosemary; chopped OR





1 ts Dried rosemary





1/2 ts Dried thyme





1 ts Dried basil





1/2 ts White pepper





1/3 c ;cold water





2 tb Arrowroot or cornstarch





Saute onion, carrots, celery %26amp; garlic in 2 tsp. water for 5 min. Place in a heavy 3 quart pot along with remaining ingredients except





1/3 cup water %26amp; arrowroot. Bring to a boil, cover partially, and


simmer for 15-20 minutes until vegetables are tender. Whisk together cold water %26amp; arrowroot until smooth %26amp; fully dissolved. Slowly pour into simmering sauce, stirring constantly.





Lower heat %26amp; continue stirring as sauce thickens and becomes shiny, about 5 minutes. If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.





Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch.
Reply:Rosemary Lamb Chops





INGREDIENTS:





1/4 cup extra-virgin olive oil


4 scallions, thinly sliced


1 cup frozen baby peas


1 cup frozen baby lima beans


1 small zucchini, cut into 1/2-inch dice


1/4 teaspoon crushed red pepper


Salt and freshly ground black pepper


6 romaine leaves, cut crosswise into 1/4-inch ribbons


1/4 cup shredded mint leaves


12 baby lamb rib chops (about 2 1/2 pounds), bones frenched


1 tablespoon minced rosemary








DIRECTIONS:





In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.


Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.


Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.


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