Lamb Gravy With or Without Pan Drippings
Lamb Gravy - a thick and rich lamb gravy made with or without pan drippings. A fast and easy sauce for lamb dishes!
Servings 4
Calories 125kcal
Ingredients
- 500 ml lamb stock 2 cups (see my notes)
- 2 tablespoon butter
- 3 tablespoon plain/all-purpose flour
- ½ teaspoon fine salt extra to taste
- 60 ml dry red wine ¼ cup (optional)
Instructions
Method for gravy WITHOUT pan juices
- 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 WITH pan juices
- Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tablespoon 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.
Notes
- If you are making gravy without the pan drippings then I would use lamb stock as per the recipe. If your gravy is going to be made using pan drippings then lamb or beef stock will both be fine, depending on your taste and what's available. If you would like to make your own lamb stock (it's not that hard!) you will find my recipe for that here.
- Cooking the fat and flour mixture before you gradually add the red wine (if using) and stock is important. This helps the gravy not have a raw, floury taste.
- If you will be making this gravy with pan juices and there isn't enough fat in the pan just add some butter.
- When you use the baking pan method, be sure to scrape up all the flavour spots on the base of the pan and incorporate these in your gravy.
- I haven't used any herbs in this gravy because the lamb stock I have used has herbs, and when I make a pan sauce for a lamb leg or lamb shoulder I cook the joint with herbs so that the pan drippings will be flavoured with herbs too.
- Remember that the gravy will thicken on standing/cooling.
Nutrition
Calories: 125kcal