Gordon Ramsay Lamb Sauce Recipe 

This delicious lamb sauce recipe, inspired by Gordon Ramsay, is the perfect way to elevate any meal with its rich, savory flavor. Simple to prepare with common ingredients like onion, carrot, and garlic, it’s slow-simmered to perfection. Ideal for pairing with roasted meats or vegetables, this sauce adds a gourmet touch to your table.

Ingredients Needed:

• ½ pound lamb rib or neck bones
• 2 tablespoons olive oil
• ½ onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 6 garlic cloves, unpeeled
• 1 teaspoon tomato paste
• 1 bay leaf
• 6 fresh thyme sprigs, divided
• 1 cup dry white wine
• 2 cups veal or beef stock
• 2 cups chicken stock

How To Make Lamb Sauce Recipe?

1. Roast the Bones: Preheat oven to 400˚F. Spread lamb bones on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for about 1 hour, turning occasionally, until well browned.
2. Prepare Aromatics: In a Dutch oven, heat the remaining olive oil over high heat. Add onion, carrot, celery, and garlic, cooking until browned and fragrant.
3. Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
4. Deglaze and Simmer: Add half the thyme and pour in the white wine. Bring to a boil and reduce by half. Add the roasted bones, veal stock, and chicken stock. Simmer gently for 3–4 hours, occasionally skimming off any excess fat.
5. Strain and Reduce: Strain the liquid, return it to the pot, and add the remaining thyme sprigs. Simmer until reduced by about two-thirds, creating a thick, rich sauce.
6. Finish and Serve: Use this flavorful lamb sauce to elevate your favorite dishes.

Recipe Tips:

• Roast the Bones Well: Ensure the lamb bones are evenly browned in the oven to enhance the sauce’s deep, rich flavor. Turn them occasionally to avoid burning.
• Don’t Skip Skimming: While simmering, regularly skim off the fat and impurities from the surface to keep the sauce clean and smooth.
• Use Fresh Herbs: Fresh thyme and bay leaves add a fragrant depth of flavor. Dried herbs won’t give the same result, so stick to fresh if possible.
• Reduce Slowly: Allow the sauce to reduce gradually over low heat. This thickens it naturally and concentrates the flavors perfectly.
• Strain Thoroughly: Strain the sauce through a fine sieve to remove any solids and achieve a silky-smooth texture that’s restaurant-quality.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover lamb sauce cool to room temperature. Store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: Allow the lamb sauce to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months
• Reheat: Place the lamb sauce in a microwave-safe container, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until evenly warmed.

Nutrition Facts:

• Calories: 516 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 91 mg
• Sodium: 987 mg
• Potassium: 2555 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 7 g
• Sugars: 7 g
• Protein: 41 g​

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Green Peppercorn Sauce Recipe 
• Gordon Ramsay Bolognese Sauce Recipe
• Gordon Ramsay Tartar Sauce Recipe