Orange Pan Sauce With Middle Eastern Spices
Makes About 3⁄4 Cup, Enough For 1 Recipe Simple Roasted Rack Of Lamb
Ingredients
2 shallots, minced
2 teaspoons sugar
1 teaspoon ground cumin
1⁄4 teaspoon pepper
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
1⁄8 teaspoon cayenne pepper
3 tablespoons red wine vinegar
1⁄4 cup orange juice
1-1⁄2 cups low-sodium chicken broth
1 tablespoon minced fresh cilantro
Salt
Instructions
Pour off all but 1-1⁄2 tablespoons fat from skillet used to brown lamb; place skillet over medium heat. Add shallots and cook until softened, about 1 minute. Stir in sugar, cumin, pepper, cinnamon, cardamom, and cayenne; cook until fragrant, about 1 minute. Stir in vinegar, scraping bottom of pan with wooden spoon to loosen any browned bits. Add orange juice, increase heat to medium-high, and simmer until very thick and syrupy, about 2 minutes. Add broth and simmer until slightly thickened and reduced to about 3⁄4 cup, 8 to 10 minutes. Off heat, stir in cilantro, season with salt to taste, and serve with lamb.
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