1. Melt butter in a saucepan and saute onion and garlic until soft. 2. Add tomato paste, worcestershire, vinegar, rosemary, pepper and sugar. 3. Bring to boil over medium heat stirring often. 4. Mix chicken stock and cornflour then add to saucepan. 5. Simmer for around 15 minutes until sauce has thickened. 6. Remove from heat and allow to sit 5-10 minutes before serving over top of lamb. ---------------------------------------------------------------------------
Nutrition
Ingredients
