This is a delicious sauce to accompany most lamb cuts. The recipe is sufficient for 4 people.
1 medium size onion
2 teaspoons of rosemary leaves (preferably fresh)
30g plain flour
1/4 cup milk
1/4 cup vegetable stock
2 tablespoons of double cream
salt and freshly ground black pepper.
Melt the butter and sweat the onions over a gentle heat for 5 minutes. Meanwhile bruise the rosemary leaves in a pestle and mortar to release their oils and then chop finely. Add the rosemary to the onion and cook uncovered for about 15 minutes. Stir in (with a wooden spoon) the flour until smooth. Gradually stir in the milk then the stock. Vigorously whisk with a balloon whisk. Season with salt and pepper and simmer for 2 minutes. Remove from the heat and liquidise with a stick blender of in a conventional blender. Then stir in the cream. Enjoy this one!!