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Sunday, 27 March 2011

Garlic and Red Wine Sauce

I made this for a lamb rack. After eating the lamb rack though, I have decided to either trim all of the fat off prior to cooking or deal with lamb cutlets only. The lamb was delicious, the sauce was excellent but, that much fat on a plate is not cool. The oil combination I used for the garlic was rubbed on the exterior of the lamb, the tomatoes I placed under the lamb while it roasted and I used the resting juices. You could just as easily roast the tomatoes by themselves for 15 minutes or so (until they begin to collapse), coated in a little oil.

1 head of garlic
Extra virgin olive oil
Porcini salt
Black cherry vinegar (or balsamic)
1 handful of cherry tomatoes
1 tbs butter
1 shallot diced (or 1/2 a small onion)
1 cup red wine
1 cup stock (I used chicken)

Cut the top off the head of garlic exposing  the tip of each clove. Combine the oil, porcini salt, pepper and vinegar in a bowl and whisk to combine. Place the garlic in some foil and cover with the flavoured oil, seal the foil and roast in the oven for 1 hour at 180 C. With 20 minutes to go for the garlic, oil the tomatoes and bung them in the oven. Saute the shallot in the butter over a medium heat. When translucent add the wine then stock. Reduce, adding more stock if necessary, reducing the temperature if necessary. Remove the garlic from the oven and using the back of a large knife, squish the garlic out onto a chopping board then squish the garlic some more, adding it to the sauce. Add any meat resting juice you may have and add the tomatoes to the sauce, squishing them a little. Check for seasoning, add some parsley, add a little butter if wanted. Put on meat.

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