THE THIN-LEAF CONEFLOWER KITCHEN

32. LAMB REDUCTION

After braising the lamb and fruit in essay 30, I removed the lamb pieces and am now ready to do the reduction sauce.

I’m adding some fresh lamb stock to the braising pot.

Fresh local blueberries and nectarines.

Should look something like this.

It’s ready for some slow heat so it can reduce uncovered.

My small, handy and wonderful Le Creuset.

Starting to bubble a little.

When the fruit begins to soften up, I want to mash it up to get all I can from the cook.

I’ve got my handy measuring stick so I don’t go too far.

Looks about right.

Now I’m pouring and scraping it into a fine sieve over a sauce pan.

Now I’m pushing everything I can through the screen with my small wooden paddle.

Back on the stove for some goat butter and pepper to begin the second reduction cycle.

Here we go again and I think it’s done.

Trust me.  This is really tasty.  A beautiful compliment to the savory vegetables.

Sauces are typically very simple and straightforward and add so much dimension to a meal.

MORE THIN-LEAF CONEFLOWER KITCHEN ESSAYS

30. lamb for sous vide

31. lamb stock

32. lamb reduction

33. vegetables with attitude

34. a bean salad dinner

35. left-overs

36. lamb & parsley soup

Thanks for visiting with me.

Paul V’Soske

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