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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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! :-) Ingredients:
2 cups beef stock |
1 teaspoon butter or 1 teaspoon margarine, etc |
6 garlic cloves, crushed (i love garlic, add (to taste) |
2 teaspoons rosemary, chopped |
1 small onion, minced |
pepper, to taste |
Directions:
1. Melt butter over low heat.
2. Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
3. Add rosemary and stir until fragrant, about 1 minute.
4. Pour in stock and stir.
5. Increase heat to bring stock to a boil, then turn down to a simmer.
6. Simmer until reduced by about a third and thickened slightly.
7. Taste for seasoning; add more rosemary if needed and season to taste with pepper.
8. At this step you could thicken with cornflour and cold water but I like the thinner texture.
9. Serve hot with roast lamb, crispy potatoes and green vegetables.
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