A few weeks ago when the Everyman made un-Valentine’s Day dinner for me, the accompanying sauce for the pork chops was so slurpable that I could not bring myself to rinse the leftovers down the drain. Instead I kept the pear, thyme and shallot infused jus in a small container in the fridge, with no clear idea for what I meant to do with the rest.
Flash forward to nearly 2 weeks later when a dinner of broiled lamb loin chops and cumin glazed carrots was looking rather forlorn on the plate. Digging the jellified jus out of the fridge, I opted to warm it in a saucepan with a frozen cube of vegetarian stock. Once it had thinned out a touch, a knob of membrillo jam melted and sweetened it a bit, while a splash of barley malt vinegar brought everything into balance.
Served with the crispy broiled lamb, the resulting sauce was quite nearly the perfect pairing for lamb. It was so well matched that I think I’d even go to the trouble of making it from the start just for lamb chops next time. Score 1 for culinary ingenuity!
Until next time…