Pomegranate Port Wine Fig Sauce
"Saucing is what saucing does", to paraphrase Tom Hanks in the movie Forrest Gump. Here we have combined lamb stock with our popular pomegranate based fig port reduction sauce. The combination of flavors creates a sweet/tart finishing sauce that can be used for a variety of lamb cuts roasted or grilled.
Servings: 4 to 5
1/4 tsp dried thyme
2 tbs shallots, minced
2 tbs unsalted butter
1.5 oz lamb stock by More Than Gourmet diluted with 2 cups hot water
2 tbs MarXana Pomegranate Based Fig Port Reduction Sauce ***
- Melt butter in a small saucepan over medium heat. Add shallots and allow them to turn to a golden color then add garlic. Stir until the garlic just starts to turn a light tan color and add the thyme. Stir all the ingredients for a few seconds more to meld the flavors.
- Add the reconstituted lamb stock to the pan. Stir and scrape the bits and pieces on the bottom of the pan with a wooden spoon and continue to cook until reduced to half. Add the pomegranate fig port reduction sauce and stir to incorporate all the flavors. Continue to cook for two minutes or until slightly thickened then remove form heat.
- Serve the finished sauce over sliced lamb or in a sauceboat to be added at the table. If you prefer a smoother sauce without the garlic and shallot pieces you can strain the sauce through a sieve before serving.
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.