Blackberry Ginger Lamb Sauce

(makes approx 8 oz.) 

  • 1 tsp. clarified butter
  • 2 tsp. finely chopped shallots
  • 1/4 cup blackberry preserves
  • 1/4 cup red wine
  • 1 tsp. fresh grated ginger
  • 4 oz. Bonewerks Cuinarte Glace d’ Agneau
  • Salt and pepper, to taste
  • *1 tbsp. chilled unsalted butter

HEAT shallots in butter in a saucepan until soft; stir in preserves, wine and ginger.  Simmer for 1 minute. 

STIR in Bonewerks Culinarte Glace d’ Agneau.  Season to taste with salt and pepper.

 *If desired, lift with butter, stir in 1 tbsp chilled butter off heat.