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Lamb Jus Recipes
In Bistro Cooking join Lauren and Chef Olivier from ICI Urban Bistro to make this classic bistro dish Braised Lamb Shank with Vermont Goat Cheese Polenta and Thyme Jus. This lamb dish is perfect for the winter months and goes perfectly paired with First Vine
Braised Lamb Shank with Goat Cheese Polenta and Thyme Jus
Join Chef Olivier Desaintmartin as he makes lamb loin roasted with garlic au jus ratatouille and potato rosace. This serves as a great accompaniment to Ventoux wines from France. Watch this excellent video and impress your guests with your culinary skills.
Lamb Loin with Garlic Au Jus Ratatouille
1. Marinate the lamb chops in the honey half the rosemary and olive oil for about 1 hr. In a heavy frying pan over a high heat fry the lamb trimmings and chine bone for a good 20 mins or until the fat begins to run and they turn dark in colour and become
Lamb Cutlets with Red Wine Jus
Preheat the oven to 230 C 450 F . Rub the lamb with the garlic then pierce the lamb with the cloves taking care to keep the cloves visible. Place the lamb in a dripping pan on top of the vegetables carrot onion and celery stalk and pepper to taste. Set aside.
Leg Of Lamb Au Jus
This Leg Of Lamb Au Jus With Savory Spinach Stuffing is simply irresistible Try this roasted juicy stuffed meat in wine sauces for your next meal. Your suggestions for this Leg Of Lamb Au Jus With Savory Spinach Stuffing are welcome. 1. In 10 inch skillet over
Leg Of Lamb Au Jus With Savory Spinach Stuffing