Rosemary Julep Recipes

CRANBERRY-ROSEMARY JULEP

Cranberry-Rosemary Julep image

Provided by Giada De Laurentiis

Time 5m

Yield 2 drinks

Number Of Ingredients 5

Ingredients

2 teaspoons sugar
2 tablespoons frozen cranberries
Two 1-inch snips of rosemary, plus 2 sprigs, for garnish, optional
1/2 cup bourbon, such as Woodford Reserve
2 orange twists

Steps:

Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

GARLIC AND ROSEMARY JUS

Garlic and Rosemary Jus image

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! :-)

Provided by MrsSPheonix

Categories Sauces

Time 25m

Yield 1 1/4 cups, 3 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 41.8, Fat 1.7, SaturatedFat 1, Cholesterol 3.4, Sodium 532.4, Carbohydrate 4.5, Fiber 0.5, Sugar 1.1, Protein 2.5

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