New Zealand Lamb Sauce
Elevate your culinary creations with this luxurious New Zealand Lamb Sauce, a rich and savory accompaniment that perfectly complements tender lamb dishes. This irresistible sauce combines the deep, robust flavors of red wine, lamb or beef stock, and a hint of balsamic vinegar, beautifully balanced with fragrant herbs like rosemary and thyme. Finely sautéed shallots and garlic form the flavorful base, while a touch of tomato paste enhances its velvety texture and depth. Thickened to perfection with a cornstarch slurry and optionally strained for a silky finish, this versatile sauce is ideal for drizzling over roasted lamb or serving as a dipping side. Ready in just 30 minutes, this recipe is your go-to for an elegant, flavor-packed addition to any meal. Perfect for dinner parties or weeknight indulgence, it celebrates the iconic taste of New Zealand lamb with ease and sophistication.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 small Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 1.5 cups Lamb or beef stock
- 0.75 cup Red wine
- 1 tablespoon Tomato paste
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the chopped shallots and minced garlic to the pan. Sauté for 2-3 minutes until soft and fragrant.
Stir in the rosemary and thyme, cooking for an additional minute to release their aromas.
Pour in the lamb or beef stock and red wine. Bring the mixture to a boil, then reduce the heat to a simmer.
Whisk in the tomato paste and balsamic vinegar until fully combined.
Allow the sauce to simmer for 10-12 minutes to reduce slightly and concentrate the flavors.
In a small bowl, mix the cornstarch with the water to create a slurry.
Slowly stir the cornstarch slurry into the simmering sauce to thicken it. Continue to simmer for 2-3 minutes.
Season the sauce with salt and black pepper to taste.
Strain the sauce through a fine-mesh sieve if a smoother texture is desired.
Serve warm over New Zealand lamb or as a dipping sauce on the side.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.5 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
