After roasting lamb, we're always left with plenty of flavorful juices in the roasting pan. These drippings are perfect for making a delicious gravy that complements the meat perfectly.
A simple way to use the aromatic juices that collect during lamb roasting. The gravy comes out thick and smooth, beautifully enhancing the roast flavor. Preparation takes just minutes while the meat rests.
After roasting the lamb, pour the fat and juices from the roasting pan into a small pot. Set aside for a moment to allow the fat to separate from the juices.
In a small pan, heat 2 tablespoons of flour over medium heat, stirring constantly until it browns (2-3 minutes). Add 2-3 tablespoons of the roasting fat and mix with the flour to form a smooth roux. Continue cooking for another minute.
In a separate pot, heat the lamb (or beef) stock with water. Slowly pour the roux into the hot stock, whisking vigorously. Add the remaining fat and juices to enhance the flavor.
Cook the gravy over medium heat for about 5 minutes until thickened. If it's too thick, add more water. Strain through a sieve. Season with salt and pepper (optional) and serve with the sliced lamb.
Servings 6
* Disclaimer: The provided nutritional values are estimates only. Actual calorie and nutrient content can vary significantly depending on the specific products used, exact quantities, and preparation method. Always consult with a healthcare provider for personalized dietary advice.