Lunch: Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
Recipe by Selma Brown Morrow A savory crust and simple sauce lift this roast into the special-occasion realm.
Ingredients
2 cups halved seedless red grapes
2 cups tawny Port
2 cups low-salt chicken broth
2 teaspoons chopped fresh rosemary
Instructions
Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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