"Mary had a little lamb" ....
I wonder if she ever had the privilege of tasting this?

Usually flavorful sauces for meat are made from slowly simmering bones 
and a Mirapoix 
(French term for diced carrots, onion and celery seasoned with minced herbs)
... an aromatic combination.
Years ago when I had my first Rack of Lamb at a 5 star French restaurant, the sauce was so good I tried to emulate it in my kitchen making an easy version....
well, this is it..
every time I serve this, I get rave reviews, the flavors are spot on ...

I make it in advance and freeze ... this is delicious!!! It is a definite keeper!

Lamb Sauce 
a Peggy Bucholz recipe and photograph for www.finedinings.com

Makes approximately 1 cup

1/2 cup Hoisin sauce**
1/4 cup Plum sauce**
4 teaspoons soy sauce
6 garlic cloves, minced
2 teaspoons crushed rosemary
2 teaspoons crushed tarragon

Combine in a small bowl Hoisin, Plum and soy with minced garlic cloves, rosemary and tarragon.  I spoon it back into one of the empty jars, It freezes well in any air tight container keeping for months. 

When ready to serve with a rack or other cuts of meat, I like to put a small amount in individual Chinese spoons on the dinner plate next to the roasted lamb.  The sauce can also be served in small cups or bowls. Everyone loves this !!!  Trust me, it's a keeper!

**available at supermarkets in Asian department

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