When chef Omri Aflalo serves this dish at Michael Mina's Bourbon Steak in San Francisco, he makes the gastrique (a sweet-and-sour sauce) with a slow-cooked lamb stock. The simplified version below substitutes a 30-minute sauce made with store-bought stock. More Lamb Recipes
The gastrique can be refrigerated overnight. Reheat gently.
The dish pairs beautifully with the concentrated Cuvée Michael Mina, a mostly Cabernet Napa Valley red blend created especially for the restaurant by Mark Tarlov's Once project. (Once Wines' The Table Napa Valley Cabernet Sauvignon is a good match, too, and is widely available in wine shops around the country.)