Ingredients:
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:
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.
Servings: 4
Time preparation: 2 min.
Time total: 12 min.