Roasted Garlic Jus - CI

By norsegal8

Trimming the lamb into three roasts will yield a few large, meaty scraps, which we recommend using to make an accompanying jus. (Discard smaller pieces of fat and silver skin.) Start the jus while the lamb is in the oven, and finish simmering it while the lamb rests. Keep it warm in a small saucepan and return to a simmer just before serving.

Ingredients

• 1 tablespoon vegetable oil
• 1 - 1 1/2 cups lamb scraps (meaty), trimmed of fat and cut into 1-inch pieces
• 1 medium onion, diced large (about 1 1/2 cups)
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 2 tablespoons garlic paste (reserved from roasted-garlic leg of lamb recipe)
• 1 teaspoon red wine vinegar

Preparation

Step 1

Heat oil in Dutch oven over medium-high heat until shimmering; add lamb and onion and cook, stirring occasionally, until lamb is well browned and onion is soft and golden, about 8 minutes (reduce heat to medium if pan becomes very dark). Add wine and simmer until reduced by half, about 1 minute, scraping pan bottom with wooden spoon to loosen browned bits. Add broth and garlic paste; simmer until reduced by half, 15 to 20 minutes. Add any accumulated juices from platter with resting lamb. Strain jus through fine-mesh strainer into small saucepan; add vinegar and serve with sliced lamb, or keep warm until needed.