Outback Steakhouse Rack of Lamb Cabernet Sauce
ready in: under 30 minutes
serves/makes: 7 cups
recipe id: 36954
cook method: stovetop
1 1/3 cup cabernet wine
1/4 cup butter
2 1/2 tablespoons flour
1/4 cup fresh parsley
6 cups au jus (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside.
Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Sign up for our newsletters that feature hand-picked recipes
more recipes like outback steakhouse rack of lamb cabernet sauce
Olive Garden Minestrone
Olive Garden-Style Clam Stuffed Mushrooms
Olive Garden Chocolate Lasagna
Olive Garden Portobello Mushrooms Stuffed With Italian Sausage
Olive Garden's Lemon Cream Cake From Scratch
Olive Garden Pesto Ravioli
Over the Moon Cafe Ceviche
Outback Steakhouse Tartar Sauce
Olive Garden Stuffed Chicken Siena
Olive Garden Clams Bruschetta
comments & reviews
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.