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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 10 x Cloves garlic, peeled
- 4 lrg White mushrooms, cleaned and sliced
- 4 lrg Shallots, peeled and minced
- 1/2 lb Roasted lamb bones
- 2 tsp Cracked black pepper
- 1 bn Fresh thyme
- 2 c. Chicken stock
- 1 c. Veal demi-glace
- 1/4 c. Grated fresh horseradish
- Â Â Salt to taste
- Â Â Fresh lemon juice, to taste
Direcciones
- Preheat oven to 350 degrees.
- Heat 1 Tbsp. oil in a small ovenproof saute/fry pan over medium heat. When warm, add in garlic cloves and saute/fry for 4 min or possibly till golden. Place in preheated oven and roast for 10 min, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and allow to cold. Set aside till ready to use.
- Place remaining 1 Tbsp. oil in a large saucepan over medium heat. When warm, add in mushrooms and saute/fry for 1 minute. Add in shallots, lamb bones, and pepper and saute/fry for 1 minute. Add in thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 min or possibly till sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add in roasted garlic and grated horseradish. Bring to a boil, and remove from heat. Let sauce sit for 5 min to capture as much flavor from the garlic andhorseradish as possible. Season with salt and lemon juice. Keep hot till ready to serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 64 | 65% |
| Total Fat 7.22g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 237mg | 10% |
| Potassium 284mg | 8% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.67g | 1% |
| Protein 2.95g | 5% |
