Roasted Garlic Jus
Makes About 2 Cups
Ingredients
1 tablespoon vegetable oil
1–1-1⁄2 cups meaty lamb scraps, trimmed of fat and cut into 1-inch pieces
1 onion, chopped
1⁄2 cup dry white wine
4 cups low-sodium chicken broth
2 tablespoons garlic paste (reserved from Garlic-Roasted Leg of Lamb)
1 teaspoon red wine vinegar
Instructions
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 bottom of pot with wooden spoon to loosen any browned bits. Add broth and garlic paste; simmer until reduced by half, 15 to 20 minutes. Add any accumulated lamb juices from platter. Strain jus through fine-mesh strainer into small saucepan; add vinegar and serve with sliced lamb, or keep warm until needed.
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