Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Lamb Glaze

  • Yield: 1 cup



  • Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook until it becomes a thick, sticky syrup, for about 30 minutes. Can be refrigerated for 3 days or frozen in an ice-cube tray for 1 month.