BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

LAMB DEMI BUTTER SAUCE

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In our June 2013 Dinner Show we served lamb loin off the bone. But the bones were roasted and put to good use, by turning them into a lamb demi.

Ingredients:

  • 1 tablespoon EVOO

  • 1 tablespoon shallots, minced
  • 1 cup lamb demi*or you may use beef demi
  • 1 tablespoon reduced balsamic vinegar, optional
  • 1 tablespoon fresh parsley, chopped
  • As needed sea salt and coriander
  • 4 tablespoons unsalted butter, chilled and cubed

Method:

Heat oil in small saute pan over medium heat: Add shallots & work until aromatic. Add warm demi (stock) and bring to boil; add vinegar if using, parsley, salt, and pepper. Cook one minute. Remove from heat. Swirl in the cubed butter to incorporate. Don’t do this over heat as the butter melts before it gets “emulsified.”  Serve immediately.

 



Ingredients:

  • *LAMB STOCK DEMI

    bones from lamb rack

Method:

Place bones in roasting pan in 400ºF oven for 45 minutes. Remove and place bones and drippings to stock pot and cover bones with cold water. Bring to boil and reduce to simmer for 1 1/2 hours. Remove bones and place stock back onto medium heat and simmer for another 1 1/2 hours to reduce and concentrate the flavor.
Remove from heat and cool uncovered completely in shallow metal pan or bowl.  Fat will rise to the top when cold, and the stock, now demi (reduced by half) will be gelled. Remove all of the fat and discard. (Lamb fat has undesirable strong gamey flavor.)

Use as directed above to make the butter sauce.




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