[Anonymous]

Outback Steakhouse Rack of Lamb Cabernet Sauce

1- 1/3 C. cabernet wine
1/4 C. butter
2 -1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. 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.

When you are finished cooking this, you should have 7 cups.