Ingrédients pour Outback Steakhouse Rack Of Lamb Cabernet Sauce
- Cabernet Sauvignon Wine
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons all-purpose flour
- Fresh Parsley
- Au Jus Sauce
- Seasoning
- 1/2 teaspoon garlic powder
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Comment préparer Outback Steakhouse Rack Of Lamb Cabernet Sauce
- In a small bowl, whisk together 1/3 cup Cabernet Sauvignon and 2 tablespoons of flour until smooth. Set aside.
- In a medium saucepan, combine 2/3 cup Cabernet Sauvignon, 1 cup beef broth, 2 tablespoons chopped fresh parsley, 1 teaspoon lamb seasoning (or substitute), and 1/2 teaspoon garlic powder.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer for 4-5 minutes, or until slightly thickened.
- Slowly whisk in the flour mixture (from step 1) until the sauce is smooth and thickened to your desired consistency.
- While the sauce simmers, melt 4 tablespoons of butter in a separate small saucepan over medium heat. Cook until the butter turns a light brown color and has a nutty aroma (be careful not to burn it).
- Once the sauce has finished reducing, remove from heat and stir in the browned butter. Whisk until fully incorporated.
- Taste and adjust seasoning as needed. Serve immediately over your cooked rack of lamb.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
20g
Carbs
1g