Stocks & Sauces, Awaiting Imagery

Lamb sauce

By

Ingredients

Shop the ingredients

Method

  1. Tip the bones into a roasting tray and roast in the oven for 30 minutes @ 200°C.
  2. Meanwhile, take a large pan and in 2 tablespoons of olive oil, begin to sweat off the onions, carrots, and garlic. Season with salt and cook them on a medium heat, with a lid on but stirring regularly for about 20 minutes. Until all the vegetables are really soft and sweet.
  3. Carefully tip the roasted bones into the pot with the vegetables. Then de-glaze the roasting tray with the white wine. Tip the white wine in with the vegetables and bones and bring to a boil.
  4. Once boiling, add the stock. Return to a boil, then reduce the heat to a simmer and cook for about 1 hour.
  5. After an hour, take the pot off the heat and let it sit for 20 minutes or so. Then pass through a fine sieve. Discard the bones and vegetables and return the liquid to the heat. Add the rosemary and simmer for a further 45 minutes to an hour – or until you have the desired consistency.
  6. Check for seasoning and adjust if necessary. A little good quality vinegar might be needed to bring balance to the sauce.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.