Total Time
Prep 5 mins
Cook 20 mins

A nice strong sauce that goes well with barbecued lamb cutlets.

Ingredients Nutrition


  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.
Most Helpful

We loved this sauce! It is sweet and perfectly counterbalanced the spice rub I used on our baby back ribs. I found that the sauce thickened enough without adding in the cornflour.

threeovens July 21, 2013

Enjoyed by myself, DM and DS (DH declined even though I had cut the onion chunky for him to remove). There was a general consensus it was a bit too strong in the tomato paste (possibly cut back to 50 or 75 grams). I had to use 1 tablespoon of fresh rosemary (DS had thrown out my dried rosemary - the autism in him), otherwise made to recipe. Will try it again with modifications to suit. Made for Recipe Swap #2.

I'mPat March 15, 2007