Obviously this is a cheats version for those who are time poor. Goes well with any red meat.
Ingredients:
½ c red wine
1 T red wine vinegar
½ c beef stock
pepper
20g butter (optional)
Add the wine and vinegar to a hot pan – pref the one you used to sear the lamb. Let it evaporate by half and grind in some pepper. Add the beef stock and simmer til reduced right down. Take off the heat and stir through the butter til thick.
Ingredients:
½ c red wine
1 T red wine vinegar
½ c beef stock
pepper
20g butter (optional)
Add the wine and vinegar to a hot pan – pref the one you used to sear the lamb. Let it evaporate by half and grind in some pepper. Add the beef stock and simmer til reduced right down. Take off the heat and stir through the butter til thick.