Lamb Jus with Rosemary
A light, easy to prepare jus that goes beautifully with roast lamb
Overview
A light, herb-infused jus capturing roasted lamb's natural juices enhanced by rosemary and wine reduction. The caramelized garlic adds subtle sweetness while maintaining the sauce's elegant simplicity.
Ingredients
Vegetables & aromatics
- 200 grams carrots (cut into rounds)
- 250 grams onion (cut into large dice)
- 3 cloves garlic (peeled)
- 6 black peppercorns (crushed)
- 2 bay leaves
- 2 rosemary sprigs
Liquid
- 200 ml red wine (Preferably Grenache)
- salt
- pepper
Method
Stage 1 - Roast lamb
- Preheat the oven to 200°C and put the lamb in a roasting tin and roast until lightly browned, about 20 minutes.
- Lower the oven setting according to the size and cut of meat and take the roasting tin out of the oven.
- Scatter the carrots, onions, garlic cloves, peppercorns and herbs around the lamb and return to the oven.
- Continue to roast, basting from time to time and stirring the vegetables and herbs around to ensure they colour but do not burn.
Stage 2 - Rest meat & deglaze
- When the lamb is cooked, lift it on to a rack over a platter, partially cover with foil and leave to rest in a warm place.
- Using a spoon, remove the excess fat from the surface of the juices in the roasting tin.
- Now pour in the red wine to deglaze. Cook over a low heat until reduced by two-thirds.
Stage 3 - Add water & finish
- Add 3 tablespoons of water (or use chicken stock) and cook for a further 5 minutes, stirring from time to time with a wooden spoon and crushing the garlic cloves with a fork.
- The soft garlic flesh will flavour the jus and thicken it slightly.
Stage 4 - Strain & season
- Strain the jus through a fine-meshed conical sieve into a saucepan, lightly pressing the vegetables and herbs with the back of a small ladle to extract as much flavour as possible.
- Add any juices from the rested red meat and taste for seasoning, adding salt and pepper if necessary.
- Keep the jus warm until ready to serve the lamb.
Notes
- Wine reduction: Two-thirds reduction concentrates flavours; don't skip this step for thin, flavorless jus.
- Garlic crushing: The soft roasted garlic creates natural body and sweetness; crush thoroughly.
- Herb selection: Rosemary's pine notes complement lamb beautifully; bay leaves add sophistication.
Serving
Serve warm in a jug alongside rested roasted lamb. Perfect for medium-rare to medium lamb.
Storage
- Keeps refrigerated for 2-3 days in an airtight container.
- Freezes well for up to 2 months.
- Best served warm; reheat gently over low heat.
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