Red wine sauce for lamb

This sauce tastes great with lamb, but can also be used for other types of meat and fish, by replacing the lamb power, with power adapted to what it is to be used for.

1 finely chopped onion

1 tablespoon butter

2 cloves finely chopped garlic

2 dl red wine

1 tassel finely chopped rosemary

2 ss balsamic god

2 bay leaves

boiled in

1 tbsp dijon mustard

4 tablespoons acacia honey

1 dl lamb power

ev. brown cornstarch

salt and pepper

Brown the onion in the butter. Add the garlic and let it simmer for a few minutes. Add red wine, rosemary, balsamic vinegar and bay leaves. Let it boil until there is almost no liquid left. Add mustard, honey and lamb broth. If the sauce is too thin, add a little cornstarch. Season with salt and pepper.



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