Rich, velvety, and deeply flavorful, this Roasted Garlic Bordelaise sauce transforms a simple roasted leg of lamb into a showstopping centerpiece. Slow-roasted garlic brings a mellow sweetness, while red wine, beef consommé, and a touch of Dijon and currant jam create layers of savory, tangy, and subtly fruity depth. Finished with fresh mint, this elegant sauce perfectly balances richness and brightness—an ideal companion for lamb on special occasions or holiday tables.
INGREDIENTS:
50 cloves garlic
2 cups olive oil
2 quarts beef consomme
1 quart red wine
1/4 cup shallots minced
1/4 cup fresh mint chopped fine
1/3 cup Dijon mustard
1/3 cup red currant jam
salt and pepper to taste
cornstarch slurry as needed to thicken
METHOD:
In heavy baking pan cover garlic with olive oil. Cover pan with foil and bake slowly at 325° until garlic is tender, golden, and sweet.
Pour 1/2 cup olive oil off into saucepan. Saute shallots until tender.
Add red wine and reduce by half. Add consomme, Dijon, and salt and pepper as needed. Let sauce simmer to meld flavors. Thicken with slurry to a nice glossy texture but not too thick. Add jam to give a little sweetness and a pretty color. Add garlic and mint and adjust flavors.
See Also: Roasted Marinated Leg of Lamb Recipe
SOURCE: Chef Julie Wilcox
