🇫🇷 French

Lamb Beurre Blanc

Name: Lamb Beurre Blanc
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 2 tbsp Heavy Cream; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 1 tsp Black Peppercorns; 150 ml White Wine; 3, cut into batons Spring Onions; 2 Shallots; 500 g Lamb

🇫🇷 French

Classic French technique: everything mis en place, Lamb seared to a deep mahogany, deglazed with wine, then braised gently until tender — finished with a knob of butter swirled into the sauce.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Butter2 tbsp
Heavy Cream2 tbsp
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Black Peppercorns1 tsp
White Wine150 ml
Spring Onions3, cut into batons
Shallots2
Lamb500 g

Optional extras

Tarragonhandful, to finish

Instructions

1
Mise en place first: everything chopped, measured and within reach — this dish moves quickly once the pan is hot.
2
Heat the butter and oil in a heavy sauté pan and brown the Lamb on all sides without crowding; work in batches if needed.
3
Set the Lamb aside and soften Garlic and Black Peppercorns in the same pan, scraping up the fond.
4
Deglaze with the wine, letting it bubble and reduce by half, concentrating the flavour.
5
Return the Lamb, add just enough stock to come halfway up, cover, and braise gently until tender.
6
Finish the sauce with the last knob of butter swirled in off the heat, check for salt, and serve with the pan sauce spooned over.

Chef's tip

For deeper flavour, toast the black peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: 🧈 Like a Beurre Blanc but with Red Wine 🧈 · on YouTube