Mint Lamb Jus

(makes approx. 8 oz.)

  • 3 tbsp.  Mint Apple Jelly
  • 1 tbsp.  Chopped Fresh Mint
  • 1 tbsp.  Champagne Wine Vinegar
  • 1 tsp.  Chopped Shallots
  • 8 oz.  Bonewerks Culinarte Glace d’ Agneau
  • Salt and Pepper, to Taste
  • *1 tbsp.  Chilled Unsalted Butter

HEAT jelly, mint, vinegar and shallots in a saucepan; reduce by 25%.

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.