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After cooking the lamb, remove it from the pan and keep it warm. You can keep it in a 60°C oven for 30 minutes. I like to use chump steak and finish it with rosemary, thyme, garlic and butter.
Sauté the shallot and garlic in the lamb drippings over medium heat until softened.
Add the red wine, scraping up any browned bits from the pan (this adds flavour). Cook for 5 minutes to cook off some of the alcohol.
Stir in the stock then simmer until the liquid reduces by half.
When your spatula traces through leaving a trail turn off the heat and mount the cold butter, whisking or moving the pan constantly until you get a silky texture.
If using add the lemon juice and season to taste with salt and pepper.