This Gordon Ramsay Lamb Sauce is a deep and rich recipe, which is made with roasted lamb bones and dry white wine. It’s the perfect restaurant-quality sauce, ready in about 4 hours and 15 minutes.
Jump to RecipeGordon Ramsay Lamb Sauce Recipe Ingredients
- ½ lb lamb rib or neck bones
- 2 tbsp olive oil
- ½ onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 6 garlic cloves, unpeeled
- 1 tsp 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 Gordon Ramsay Lamb Sauce
- Roast the Bones: Preheat your oven to 400°F (200°C). Place the lamb bones on a rack in a roasting pan and roast for 1 hour, turning them halfway through, until deeply browned.
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, carrot, celery, and unpeeled garlic cloves. Sauté until the vegetables are well browned.
- Build the Sauce Base: Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
- Deglaze and Simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Add half of the thyme sprigs. Let the wine bubble and reduce by about half.
- Slow Simmer the Stock: Add the roasted bones, veal or beef stock, chicken stock, and the bay leaf to the pot. Bring to a simmer, then reduce the heat to low, partially cover, and let it gently simmer for 3 to 4 hours.
- Strain and Reduce: Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids. Add the remaining fresh thyme sprigs to the liquid. Bring to a boil, then reduce the heat and simmer until the sauce has reduced and thickened to a glossy, spoon-coating consistency.
Recipe Tips
- How do I get the most flavor from the bones? Roasting the bones on a wire rack is a key step. It allows the fat to drip away and the bones to caramelize evenly on all sides, which creates a much deeper, richer flavor for your sauce.
- What’s the secret to a rich sauce? Don’t waste the flavorful bits! After roasting the bones, there will be crusty, browned bits stuck to the roasting tray. Place the tray over the stove, pour in a splash of wine or water, and scrape up all those bits. Add this liquid to your sauce pot.
- How do I get a less greasy sauce? After the long simmer, you can use a fat separator to easily remove the excess fat from the surface of the stock before the final reduction. This will result in a cleaner, more refined final sauce.
- What’s the best way to store leftover sauce? This sauce freezes beautifully. Pour the cooled, finished sauce into silicone ice cube trays. Once frozen, you can pop out the sauce cubes and store them in a freezer bag. They’re perfect for adding a boost of flavor to future meals.
What To Serve With Lamb Sauce
This rich, deeply flavored sauce is the perfect accompaniment to elevate a variety of dishes.
- Roasted Rack of Lamb or Lamb Chops
- Pan-Seared Steak or a Beef Roast
- Roasted Root Vegetables like carrots and parsnips
- Creamy Mashed Potatoes or Polenta
How To Store Lamb Sauce
Refrigerate: Store the cooled sauce in an airtight container in the refrigerator for up to 4 days. Freeze: Pour the sauce into silicone ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. The sauce will keep for up to 3 months.
Lamb Sauce Nutrition Facts
- Calories: 516kcal
- Protein: 30g
- Fat: 35g
- Carbohydrates: 10g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of white wine is best for lamb sauce?
A dry, crisp white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is best. Avoid sweet wines, as they will make the final sauce too sugary.
Can I use a different type of stock?
Yes. While the combination of veal/beef and chicken stock provides a complex flavor, you can use all beef stock or all chicken stock if that’s what you have on hand. For the best results, use a low-sodium variety to control the saltiness.
Why does the sauce need to simmer for so long?
The long, slow simmer of 3 to 4 hours is essential for extracting all the collagen and deep, savory flavor from the roasted bones and vegetables. This process is what creates a sauce with a rich body and restaurant-quality taste.
Try More Recipes:
- Gordon Ramsay’s Green Peppercorn Sauce Recipe
- Gordon Ramsay’s Bolognese Sauce Recipe
- Gordon Ramsay Tartar Sauce Recipe
Gordon Ramsay Lamb Sauce Recipe
Course: SaucesCuisine: BritishDifficulty: Easy6
servings15
minutes4
hours516
kcalA deep, rich, and intensely flavorful sauce made by slow-simmering roasted lamb bones with aromatics and wine, perfect for elevating any meat dish.
Ingredients
½ lb lamb rib or neck bones
2 tbsp olive oil
½ onion, 1 carrot, 1 celery stalk (all chopped)
6 garlic cloves, unpeeled
1 tsp tomato paste
1 bay leaf & 6 fresh thyme sprigs
1 cup dry white wine
2 cups veal or beef stock & 2 cups chicken stock
Directions
- Roast lamb bones at 400°F (200°C) for 1 hour until deeply browned.
- In a Dutch oven, sauté onion, carrot, celery, and garlic in oil until browned.
- Stir in the tomato paste and cook for 2 minutes.
- Deglaze the pot with white wine and reduce by half.
- Add the roasted bones, both stocks, and herbs. Simmer, partially covered, for 3-4 hours.
- Strain the liquid into a clean pot.
- Simmer the strained liquid until it has reduced to a glossy, sauce-like consistency.
Notes
- Roasting the bones on a wire rack inside the pan helps with browning and caramelization.
- For extra flavor, deglaze the roasting pan with a splash of wine and add it to the sauce pot.
- Use a fat separator after the initial simmer for a cleaner final sauce.
- Freeze leftover sauce in ice cube trays for easy, flavorful additions to future meals.
