Chef Don’s Kitchen Recipe File  
RECIPE NAME: Lamb Jus Original Date:
DIRECTORY: Sauces Hot 2/29/96
    Revision Date:
Sensitivity: If jus sits in steam table it will reduce, check consistency and add a little water if needed.


3 cups

4 cups


olive oil 1 TBSP 3 TBSP  
shallots, fine dice 2 TBSP 6 TBSP  
garlic, chopped 1 TBSP 3 TBSP  
rosemary, fresh chopped 1 TBSP 3 TBSP  
oregano, fresh chopped 2 TBSP 6 TBSP  
roma tomatoes, peeled & finely diced ½ cup 1 ½ cups  
Lamb Stock (see recipe Stocks & Broths) 4 cups 12 cups  
Italian parsley, chopped 2 TBSP 6 TBSP  
salt mix 3:1 ½ tsp 1 ½ tps  
black pepper, fresh ground fine ¼ tsp ¾ tps  
corn starch 2 TBSP 6 TBSP  
water 2 TBSP 6 TBSP  

In medium saucepan saute shallots in olive oil for 2 minutes. Shallots should be translucent.

Add remaining ingredients except slurry.

Bring to a boil and reduce by ¼.

Stir slurry ingredients together in small bowl.

Whisk slurry into sauce and continue to whisk until sauce thickens slightly about 3-5 minutes. Shallow pan cool in walk in then pace in clean container. Label, date, initial and refrigerate.