16 February 2011
Sauces for Roast Lamb
Caper Sauce - very old fashioned but I think delicious with the richness of the lamb. Make a roux (melt butter, stir in flour, and add milk to make a smooth sauce of double cream like thickness). Stir in a dsstspn capers with a little of their pickling juice, and heat through. Season to taste. Onion Sauce - Finely slice a couple of onions and cook them very gently in butter until soft and transparent, but not coloured. Stir in about 1 tblspn flour, then add warmed milk to make a thick, glossy sauce. Mint Sauce - Whizz up fresh garden mint in the food processor, or chop finely with a two handled curved knife called a hachoir. Stir about 1 dsstspn caster sugar into a small cup of brown malt, or red wine, vinegar, until dissolved. Add chopped mint. Leave to infuse for an hour or so. This is the only recipe for which I would recommend the use of malt vinegar.