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1 1 ⁄ 3 cups cabernet sauvignon wine; 1 ⁄ 4 cup butter; 2 1 ⁄ 2 tablespoons flour; 1 ⁄ 4 cup fresh parsley; 6 cups au jus sauce (The drippings from roasting beef or lamb) 2 tablespoons lamb seasoning; 1 tablespoon garlic powder
This sauce pairs excellently with rack of lamb, steaks, and other roasted or grilled meats. nutrition data 73 calories , 4 grams fat , 5 grams carbohydrates , 2 grams protein per 1/2 cup .
Rack of lamb is a showstopper no matter what, but the rich Cabernet sauce will really raise some eyebrows. In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid.
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9 sie 2023 · 1 1/3 cup cabernet wine 1/4 cup butter 2 1/2 tablespoons flour 1/4 cup fresh parsley 6 cups au jus (The drippings from roasting beef or lamb) 2 tablespoons lamb seasoning 1 tablespoon garlic powder. Directions. In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .
Outback Steakhouse Rack of Lamb Cabernet Sauce Posted by FootsieBear 1 1/3 cups cabernet 1/4 cup butter 1 1/2 Tbsp flour 1/4 cup fresh chopped parsley 6 cups beef broth 2 Tbsp lamb seasoning? 1 Tbsp garlic powder
