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Sep 17, 2011 01:47 PM

Sauce for Lamb?

I am making an herb crusted rack of lamb for a dinner party next week and need a sauce to go along with it.

I was thinking of making a roasted garlic, red wine type of sauce and deglaze the pan after browning the rack. For this type of sauce should I use chicken, beef, or veal stock?

Thanks for the help!

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  1. i'd go a different route and make a lemon and garlic aioli.

    2 Replies
    1. re: hotoynoodle

      That sounds good but I am also going to be serving the lamb over white beans so I am going to need a sauce that doubles for the beans as well.

      1. re: jfresch

        why not mix the beans with something like arugula or watercress and finish that with olive oil and a splash of sherry vinegar. serve it as a side. your plate is sounding very visually "brown."

        if you want a pan sauce, just deglaze with wine and finish with butter. skip the stock.

    2. I'd do a beef stock on the side, like an au jus. Deglazing the lamb is quite heavy and most of your guests may not be ready for that flavor.

      I'm Turkish and that flavor is quite heavy, even for Turks.

      1. For a nice pan sauce like that, I'd probably use chicken stock if I needed to add any -- but I'd probably use just wine, not stock, and maybe some butter to finish it.

        1 Reply
        1. re: benbenberi

          I made a mint chimichurri sauce for some grilled lamb the other night, it was amazing found the recipe on Epicurious, I would definitely make that again and it would go with the beans and bring some color to the dish.