Roasted Garlic Bordelaise is the perfect sauce for roasted marinated leg of lamb.
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
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.
SOURCE: Chef Julie Wilcox