Herb Infused Lamb Sauce

(makes approx. 8 oz.)

  • 1 tsp.  Olive Oil
  • 1 tsp.  Chopped Fresh Garlic
  • 1/2 cup  Champagne
  • 2  Sprigs Fresh Rosemary
  • 2  Sprigs Fresh Thyme
  • 4 oz.  Bonewerks Culinarte Glace d’ Agneau
  • 1 tbsp.  Sun-dried Tomato Paste
  • Salt and Pepper, to Taste
  • *1 tbsp.  Chilled Unsalted Butter

HEAT olive oil and garlic in a small saucepan. Stir in champagne, rosemary and thyme. Reduce by 50%; strain.

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

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