Prep 10 mins
Cook 15 mins
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! :-)
- 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
- 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.
I loved this over a regular roast leg of lamb and roast potatoes. I reduced to about half and refrigerated and then finished it off just before serving at my girlfiend's place. I also enjoyed the thinner than gravy texture so didn't add any flour.