- ½ cup concentrated Williams-Sonoma veal demiglace
- 12 Tbs unsalted butter
- ½ cup water
- 1 branch fresh rosemary
Place ingredients in sauté pan and mix thoroughly with spatula while gently simmering for 15 minutes. More water can be added during cooking if needed to acheive the desired consistency or if the demiglace tastes too salty.
Remove rosemary branch and any leaves that have fallen off. Rosemary demiglace is a great compliment to Roasted Leg of Lamb.
NOTE: If you like, the roasted garlic slices from the outside of the leg of lamb can be added to the rosemary demiglace.