- 2 cloves garlic
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons rosemary
- 2 tablespoons fresh lemon juice
- 1⁄2 cup chicken stock
- 1 tablespoon butter
Directions See How It's Made
- Chop garlic.
- Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
- Whisk in butter.
- Pour sauce over pork or lamb.