Herb Infused Lamb Sauce
1 tsp olive oil
1 tsp chopped fresh garlic
1/2 cup champagne
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 oz Glace de Veau Roasted Veal Stock Reduction
1 Tbs sun-dried tomato paste
Salt and pepper, to taste
*1 Tbs chilled unsalted butter
- Heat olive oil and garlic in a small saucepan. Stir in champagne, rosemary and thyme. Reduce by 50%; strain.
- Stir in Glace de Veau Roasted Veal Stock Reduction and tomato paste.
- Season to taste with salt and pepper.
*If desired, remove from heat and stir in 1 Tbsp chilled butter.