Lamb Jus
By: Anonymous
Published: Friday, February 12, 2010 - 4:53pm

Ingredients




reserved lamb trimmings
2 cups veal stock
3 tablespoons mint
2 tablespoons brown sugar
1 anchovy, minced

Preparation

1 In a saucepot over medium high heat, brown lamb trimmings with a little oil until dark brown. Add veal stock and reduce by half. Chop mint and sugar together, as sugar acts as an abrasive to draw out all the mint juice. Add mint, sugar and anchovy to stock. Bring up to a boil and reduce heat. Allow to simmer for 5 minutes and strain. Keep warm. 2 The Lamb Jus yields 1 cup.