Best 3 Lamb Pan Sauce Recipes

Indulge in a culinary journey with our exquisite Lamb Pan Sauce recipes, a symphony of flavors that will tantalize your taste buds. Discover the art of crafting a rich and flavorful sauce that elevates the humble lamb to a gourmet delicacy. From classic French techniques to modern fusion twists, our collection of recipes offers a diverse range of options to suit every palate. Prepare to embark on a sensory adventure as you explore the depths of flavor and aroma that await you in each recipe. Whether you prefer a velvety smooth sauce or a robust and rustic one, our curated selection has something for every home chef. Unleash your creativity and elevate your next lamb dish with our expertly crafted Lamb Pan Sauce recipes.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB PAN SAUCE

Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

Pour red wine into the roasting pan in which the Lamb was cooked.
Place over medium heat, and scrape up browned bits from bottom of pan.
Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Strain sauce into a gravy boat, and serve hot with sliced lamb.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce image

The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.

Provided by Irmgard

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 lamb shoulder, chops
kosher salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons unsalted butter, chilled and cut into small pieces
1 tablespoon fresh dill, finely chopped

Steps:

Season the lamb chops all over with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
Transfer to a large plate, cover loosely with foil, and keep warm.
Repeat with the remaining two chops.
Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
Remove the skillet from the heat and stir in the dill.
Season to taste with salt and pepper.
Serve the lamb with the sauce.

LAMB CHOPS WITH POACHED QUINCE AND BALSAMIC PAN SAUCE

Lamb Chops with Poached Quince and Balsamic Pan Sauce image

Categories Fruit Herb Lamb Dinner Apple Quince Lamb Chop Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 cup unsweetened apple juice
1/4 cup sugar
1 quince, peeled, cored, cut into 1/4-inch-thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
8 3/4-inch-thick lamb rib chops or eight 1 1/4-inch-thick lamb loin chops
1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary

Steps:

Combine apple juice and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium-rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.
Top lamb with poached quince. Spoon pan sauce over and serve.

Tips:

To tenderize the lamb, use a meat mallet or rolling pin to pound it thin. This will help the lamb cook evenly and prevent it from becoming tough.
For a more flavorful sauce, use a combination of red and white wine. The red wine will add depth of flavor, while the white wine will help to brighten the sauce.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
Serve the lamb pan sauce over mashed potatoes, rice, or pasta. You can also use it as a dipping sauce for bread or vegetables.

Conclusion:

Lamb pan sauce is a delicious and versatile dish that can be served with a variety of sides. It's perfect for a weeknight meal or a special occasion. With its rich flavor and tender texture, lamb pan sauce is sure to be a hit with your family and friends.