Red Wine Pan Sauce With Rosemary
Makes About 3⁄4 Cup, Enough For 1 Recipe Simple Roasted Rack Of Lamb
Ingredients
2 shallots, minced
1 cup dry red wine
2-1⁄2 teaspoons minced fresh rosemary
1 cup low-sodium chicken broth
2 tablespoons unsalted butter, softened
Salt and pepper
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. Add red wine and rosemary, scrape bottom of pan with wooden spoon to loosen any browned bits, and increase heat to medium-high and simmer until dark and syrupy, about 7 minutes. Add broth; simmer until reduced to about 3⁄4 cup, about 5 minutes longer. Off heat, swirl in butter, season with salt and pepper to taste, and serve with lamb.
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