Heat the oil in a heavy saucepan and sauté the vegetables, not the apple, for 6-7 minutes or until light golden brown. Add the apple and cook for 2 minutes.
Pour the red wine and apple juice into the pan and scrape up any sediment from the bottom using a wooden spoon. Bring to the boil and simmer until reduced by half.
Add the lamb jus, garlic and thyme. Bring to a slow simmer a