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Lamb sauce (Gina Jeffreys)
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By
Recipe and styling Anthony Telford and Sydney P
Ingredients
1kg lamb bones
2 onions, quartered
2 carrots, chopped
2 sticks celery chopped
2 cloves of garlic, chopped
2 litres of water
10 black peppercorns
3 teaspoons Pomegranate Molasses
salt
pepper
Preparation method
Pre-heat the oven to 220°C. Roast the lamb bones and vegetables until very well browned. Using a slotted spoon remove the lamb bones and vegetables to a saucepan. Add in some whole black peppercorns and pour in the water. Bring to the boil and simmer for 2-3 hours until well reduced to about 1 litre. Strain into a smaller saucepan. Add the pomegranate molasses and taste for seasoning.
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