| sha sha |
what would you recommend as a sauce for a stuffed leg of lamb with
spinach/basil/toasted pine nut?
thanks,
sha sha
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| modom |
On Tue, 6 Dec 2005 14:04:25 -0700, "sha sha" <cbucholz@comcast.net>
wrote:
>what would you recommend as a sauce for a stuffed leg of lamb with
>spinach/basil/toasted pine nut?
>
>thanks,
>sha sha
>
It's a matter of taste, of course, but I think I'd go for a thick
yogurt (drained about half way to the yogurt cheese stage) mixed with
olive oil that's been zapped with a few minced cloves of garlic in the
microwave for a few 30-second blasts. Salt, papper and some minced
fresh herbs to season it. Maybe some lemon zest and cayenne, too.
modom
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| aem |
sha sha wrote:
> what would you recommend as a sauce for a stuffed leg of lamb with
> spinach/basil/toasted pine nut?
>
When in doubt make some kind of brown sauce, since you forgot to buy
mint when you were getting the lamb and the basil. This is sort of an
emergency fake brown sauce, but it's pretty tasty for what it is. It
doesn't hurt to stir in some cold butter at the very end. -aem
Red Wine Brown Sauce
1/2 cup red wine
3 cloves shallots, chopped
2 tsp. granulated sugar
1/2 tsp. peppercorns
1 cup beef broth
1 Tbsp. cornstarch
Simmer beef broth in a small saucepan until reduced by half. Meanwhile
in another small saucepan, simmer wine, shallots, sugar and peppercorns
until reduced by half. Combine broth and wine mixture. Mix
cornstarch with 1/4 cup water until free of lumps, then stir into broth
reduction. Continue cooking a few minutes until mixture coats the back
of a wooden spoon. Add more cornstarch slurry if necessary. Strain out
the peppercorns, if desired.
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