GARLIC AND ROSEMARY JUS
I made this up to go with JanRoundOz's #21138 Roast Leg of Lamb with Rosemary and Garlic, a nice change from a thicker gravy. I like making pan gravies when I roast, but with lamb it seems too fatty no matter what I do. I think this would nice on chicken or beef too but that's just me - my friend says she'd have it just over roast potatoes! :-)
Provided by MrsSPheonix
Categories Sauces
Time 25m
Yield 1 1/4 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over low heat.
- Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
- Add rosemary and stir until fragrant, about 1 minute.
- Pour in stock and stir.
- Increase heat to bring stock to a boil, then turn down to a simmer.
- Simmer until reduced by about a third and thickened slightly.
- Taste for seasoning; add more rosemary if needed and season to taste with pepper.
- At this step you could thicken with cornflour and cold water but I like the thinner texture.
- Serve hot with roast lamb, crispy potatoes and green vegetables.
Nutrition Facts : Calories 41.8, Fat 1.7, SaturatedFat 1, Cholesterol 3.4, Sodium 532.4, Carbohydrate 4.5, Fiber 0.5, Sugar 1.1, Protein 2.5
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