Description
This roast lamb gravy is a classic recipe, super easy, made from the leftover pan juices, and is out-of-this-world delicious. Serve it up alongside a leg of lamb or a slow-cooked lamb shoulder. You won’t regret it!
Ingredients
- 1/4 c roast lamb pan juices*
- 2 tbsp plain flour
- 250ml water
- 250ml beef stock
- sea salt flakes and freshly ground pepper to taste
Instructions
- After roasting, remove your lamb leg (or other roasting cut) from the roasting pan and transfer it to a plate. Cover with foil and leave to rest.
- Pour all the pan drippings into a gravy separator. Leave for a few minutes to give the fat and pan juices time to separate. Pour the pan juices back into the roasting pan and pop onto the stovetop on a low to medium heat.
- Add the flour and stir with a whisk or wooden spoon to combine. The liquid will thicken and create a roux (a liquid/flour mixture used for thickening sauces). Cook for a couple of minutes (stirring continuously) to cook out the raw flour taste in the roux.
- Add the beef stock and water to the pan while whisking continuously to break up any lumps in your sauce.
- Continue to whisk the gravy mixture as it comes to a simmer. Simmer the gravy for 20-25 minutes, or until it thickens to your desired consistency and you get your desired flavor. If it becomes too thick, you can add more water or stock to thin it out.
- Season (if required) with sea salt and freshly ground black pepper. At this point, you can serve it as is, or if you would prefer a cleaner-looking sauce you can strain it through a fine mesh strainer to remove any debris or lumps.
Notes
Pan juices are all of the drippings left in a pan after roasting a piece of meat. To use them to make a gravy, you need to separate the flavor from the oils/fat. This is where a gravy separator comes in handy and makes easy work of it. The spout of the tool connects to the bottom of the jug, therefore when you pour the drippings, you get all the good bits pour out first. Total genius. Alternatively, you can also use a turkey baster to suck up all the good bits leaving behind the oil layer.
Gravy really develops in flavor as you cook it. It will take 30 minutes of stirring and simmering to get a delicious lamby gravy – so don’t rush this process!