Roasted Lamb in Espagnole Sauce [Serves 4]


Espagnole is a classic rich brown sauce, ideal for serving with red meat and game. It also makes a delicious, full-flavored base for other sauces.

Ingredients – Roasted Lamb

4 Lamb Racks, with 4 chops each

Olive Oil

½ Tbsp Paprika

2 Tbsp Salt

2 Tbsp Garlic Powder

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Cayenne Pepper

1 Tbsp Oregano, dried

1 Tbsp Thyme, dried

Cooking Instructions – Roasted Lamb

1. Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme thoroughly.

2. Preheat the grill.

3. Preheat the oven to 400°F.

4. Drizzle olive oil over the lamb chops and season with the spice rub.

5. Grill the lamb chops 1-2min on each side.

6. Remove from grill and roast in the oven for 10-12min.

7. Remove from oven and rest for 5min before serving.

Ingredients – Espagnole Sauce

2 Tbsp Butter

50g Bacon, chopped

2 Shallots, unpeeled & chopped

1 Carrot, chopped

1 Celery, chopped

Mushroom Trimmings

¼ Cup Plain Flour

600ml Brown Stock

1 Bouquet Garni

2 Tbsp Tomato Purée (Paste)

1 Tbsp Sherry

Salt

Ground Black Pepper

Cooking Instructions – Espagnole Sauce

1. Melt butter and fry the bacon for 2-3min.

2. Add shallots, carrot, celery, mushroom trimmings; cook for 5-6min.

3. Gradually stir in the flour and cook for 5-10min over medium heat.

4. Remove from heat and gradually blend in the stock.

5. Bring to boil, stirring, until the sauce thickens.

6. Add bouquet garni, tomato purée, sherry, salt, and pper.

7. Simmer for 1hour.

8. Strain and serve.

Tip: This sauce can be covered and stored in the refrigerator for up to 4 days, or it can be frozen for up to 1 month.

Lamb Satay with Quick Satay Sauce [Serves 4]


There are many versions of this tasty peanut sauce. This one is very speedy and it tastes delicious.

Ingredients – Lamb Satay

1¾ lb Lamb, diced

¼ Cup Soy Sauce

2 Tbsp Honey

1 Tbsp Peanut Butter, creamy

1 Tsp Chopped Chilies

1 Tsp Minced Garlic

Cooking Instructions – Lamb Satay

1. Combine soy sauce, honey, peanut butter, chilies and garlic together.

2. Marinate and chill lamb in mixture between 1 to 12 hours.

3. Skewer the marinated lamb.

4. Reserve the marinade to use as a baste.

5. Grill satay for about 8min, turning and basting occasionally. 

Ingredients – Satay Sauce

200ml Creamed Coconut

4 Tbsp Peanut Butter, crunchy

1 Tsp Worcestershire Sauce

Tabasco Sauce

Cooking Instructions – Satay Sauce

1. Heat creamed coconut gently for 2min.

2. Add peanut butter

3. Stir until blended

4. Warm the mixture

5. Add Worcestershire and Tabasco sauce to taste.