Best Best Lamb Gravy Recipes

BEST LAMB GRAVY

Best Lamb Gravy image

Make and share this Best Lamb Gravy recipe from Food.com.

Provided by KTPie

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 ml olive oil
300 ml lamb stock
300 ml red wine
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon red currant jelly
1/2 teaspoon dried rosemary

Steps:

Gently fry onion and garlic in oil until soft.
Add stock and wine and bring to the boil.
Simmer uncovered for 20 minutes to reduce.
Add rosemary and redcurrant jelly, stir until disolved.
Serve immediately.

Nutrition Facts : Calories 96, Fat 1.1, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 0.3

LAMB & SHALLOT GRAVY

Lamb & shallot gravy image

Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb

Provided by Esther Clark

Categories Condiment

Time 50m

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

2 tbsp butter
1 tbsp olive oil
4 shallots , peeled and halved
1 small carrot , roughly chopped
1 celery stick , roughly chopped
1½ tbsp plain flour
150ml dry white wine
2 rosemary sprigs
1 bay leaf
1l fresh lamb stock
2 tbsp Worcestershire sauce

Steps:

Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.

Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

LAMB PAN SAUCE

Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

Pour red wine into the roasting pan in which the Lamb was cooked.
Place over medium heat, and scrape up browned bits from bottom of pan.
Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Strain sauce into a gravy boat, and serve hot with sliced lamb.

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