lamb gravy recipe

This thick, easy and flavourful lamb gravy, enriched with red wine and the juices from the roasting tray – is the only gravy to serve with your roast lamb on Easter Sunday (or any Sunday for that matter). Find more gravy recipes here – or browse our roast lamb recipe collection to find the perfect roast lamb dish to drench in this gravy.

Lamb gravy

flour

Red wine or stock

tbsp redcurrant jelly (optional)

When the joint is cooked, remove it from the oven tray and set aside. Cover the meat with foil and leave to rest while making the gravy.

Spoon off any excess fat, then place the roasting tin on the hob and heat gently. Add a couple of heaped teaspoons of plain flour (2 teaspoons is enough to thicken about 300ml liquid) and stir into the meat juices, scraping up all the sticky, caramelised meat sediment as you go.

Cook for a minute or so until the flour turns golden and thickens, then gradually add red wine, stock or the cooking water from your vegetables (or a mixture of them all), stirring well and bringing up to the boil before splashing in a little more liquid, until you have the pouring consistency you like.

You can also stir in a tablespoon of redcurrant jelly at the end for extra richness – the sharpness of the redcurrants helps cut through any greasiness.

Taste and season well. Strain the gravy through a sieve into a clean pan, then return to the boil and serve.

Lamb Gravy - a thick and rich lamb gravy made with or without pan drippings. A fast and easy sauce for lamb dishes!

Lamb Gravy With or Without Pan Drippings

500 ml lamb stock (2 cups (see my notes))

tbsp butter

tbsp plain/all-purpose flour

½ tsp fine salt (extra

dry red wine (¼ cup (optional))

Melt the butter (2 tbsp) in a small heavy based saucepan.

Add the plain/all-purpose flour (3 tbsp) and mix to combine. Cook over low heat for 1-2 minutes or until the mixture starts to look grainy, a bit like wet sand. Them remove from the heat.

Add the dry red wine (60ml/¼ cup) to the flour mixture and mix over low heat for 1-2 minutes (if using). The mixture will look like play doh!

Add the lamb stock (500ml/2 cups) gradually, mixing well after each addition making sure there are no lumps before you add more stock.

Keep stirring until the sauce comes to a simmer and thickens. Add fine salt (½ tsp) or more to taste and serve.

Method for gravy WITHOUT pan juices

Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tbsp of fat in the pan.

Put the roasting pan on the stove over a low heat, and when the fat is hot add the plain/all-purpose flour (3 tbsp) and continue as above at step 2, but in the roasting pan rather than a saucepan.

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Lamb Gravy With or Without Pan Drip...

Top 2 lamb gravy recipe recipes from across the web

The most viewed lamb gravy recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb gravy

Lamb Gravy With or Without Pan Drip...

The most viewed lamb gravy recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine