Moroccan Lamb Jus
Back to Moroccan Lamb GlazeCooking
Step 1 of 7
1 of 7
Reduce the red wine hard with the roasted onion.
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What you are cooking with
- 1 L Strained bag liquor, from the sous vide lamb
- 500 ml Lamb stock
- 100 ml Dry red wine
- 150 g Roasted onion, approximately
- 0.1 g Saffron
- 10 g Honey
- 50 g Cold butter
- 10 ml Preserved lemon oil