Lamb jus with thyme and cumin

A deliciously rich lamb jus enhanced with thyme and cumin flavours.

Makes 600ml

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Celery
Cow's milk
Lactose
Sulphite

Ingredients

200

g

onion, diced

4

cloves

garlic, finely chopped

10

g

thyme

5

g

cumin

60

g

butter

150

ml

sherry, medium

150

ml

port

1

l

veal demi-glace

1

l

lamb demi-glace

200

g

butter, cold

as needed

salt and pepper

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