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Tender lamb with a sauce that’s just a little bit fancy (but easy!)

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How often do we go to nice restaurants and they have some kind of meat served with a “jus”. Sounds like something you’re only going to get at a pretty good restaurant – I mean a French sauce must take ages to make – right? Well, not exactly.

If you’re familiar with Uforic Food, you know that I love home cooking – flavourful casseroles, pastas and comfort food. Dishes that taste awesome, but that don’t have long, complicated processes or recipe lists. Well, that’s what I have tried to share because I love to share the kind of food I want to eat.

But, I do get cravings for meat and two veg, albeit it rather rarely. But, when I do embark on this kind of dish – I believe it needs to be served with a sauce. I hate dry food – it must be the partially French blood I have coursing through my veins.

Lamb with red wine jus

The Lamb

  • 300gm piece of lamb backstrap (this is enough to servce two)
  • 1 garlic clove, finely chopped
  • 1 tsp of rosemary, finely chopped
  • salt and freshly ground black pepper

The sauce

  • Half a red onion, sliced
  • 1 cup of red wine
  • 1/2 a cup of beef stock
  • 1 tsp of red current jelly

Method:

Place the lamb in a freezer bag and add the rest of the ingredients. Seal the bag and roll it around until the garlic and herbs coat the lamb.

Heat a heavy-based frypan over a high heat and add some olive oil. Once the pan is hot, add them lamb and cook for three minutes, before turning and cooking for a further three minutes, At this point add the chopped onions. Once the lamb is cooked (you might want to give it another minute on each side if you want your lamb medium to well done).

Place the cooked lamb on some foil, seal and set aside.

Meanwhile, add the wine to the pan and allow it to deglaze, scraping them brown bits left behind by the lamb. Add the remaining ingredients and turn the heat down – and cook until the sauce reduces to a syrup.

Once the sauce is reduced, take the lamb out of the foil and cut into largish pieces. Share between two plates and add the sauce on top.

I served this with creamy mashed potato (get my awesome recipe here) and some carrots, which I flavoured with some butter, honey and sesame seeds. It was a great meal and on the table in less than half an hour. Perfect.

As for a song – I have a soft spot for John Mayer – this is his track, City Love. I love acoustic guitar!

So, dear reader, in the comments section below, share with us what your favourite sauce is and why?

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