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Five Spiced Lamb with Bernard Merlot Chambourcin Sauce
Five Spice Mix
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Dry roast 2 tsp of black peppercorns over medium heat for 3 minutes.
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Grind peppercorns and 8 star anise in a blender.
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Sieve the blended seasonings.
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Mix in ½ tsp of ground cloves, 1 tblsp ground cinnamon and 1 tblsp of ground fennel seeds.
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Grind the seasonings until very fine.
Bernard Merlot Chambourcin Sauce
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Reduce 750ml Bernard Merlot Chambourcin in a saucepan over medium heat until reduced to syrup.
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Add beef stock and a pinch of sugar.
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Reduce again until syrup.
Instructions
- Rub lamb with five spice mix and grill until cooked to your liking.
- Drizzle with Bernard Merlot Chambourcin sauce.
- Enjoy!
