Best Lamb Gravy Recipes

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY

Steps:

• Preheat oven to 450°F.
• With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
• Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
• Reduce temperature to 350°F.
• Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
• Make gravy:
• In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
• Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

ROAST LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
• Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
• Combine the oil, lemon juice and rosemary; brush over the lamb.
• Let stand at room temperature for 30 minutes.
• On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
• Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
• To make the gravy, skim the fat from the pan.
• Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
• Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
• Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
• Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
• Blend in the tomato paste.
• Taste and adjust the seasoning with salt and pepper.
• Strain if desired.
• Slice the lamb and serve with the gravy.

STUFFED SADDLE OF LAMB WITH GRAVY

Steps:

• Preheat oven to 425 degrees.
• Lay saddle of lamb flat on a counter, fat side down. Distribute the stuffing evenly over the meaty center section. Fold left flap over the filling, then fold right flap over that. Tie rolled lamb in about 5 places with kitchen twine. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat. Secure with kitchen twine, to help keep stuffing inside during cooking.
• Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it. Roast about 1/2 hour. Remove foil. Cook about 1/2 hour more. Check lamb with meat thermometer - rare is 130 degrees, medium 140. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
• To make gravy, pour off all fat from roasting pan. Place pan, containing bones and onions, on stove over medium-high flame. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles. Bring to boil and simmer several minutes while scraping. Strain into a bowl. Makes about 1 cup gravy.

LAMB & SHALLOT GRAVY

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.

OVEN-BROILED LAMB CHOPS WITH GRAVY

Steps:

• Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
• Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
• Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

BEST LAMB GRAVY

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.

LEG OF LAMB WITH AMAZING GRAVY JAMIE OLIVER

Steps:

• 1. Preheat the oven to 220C/gas 6. Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep - this gives it the most amazing, gnarly, crispy surface and a blushing centre. 2. Make the herby butter by putting the butter, thyme and rosemary into a blender, season well, then whizz to combine. Pop it into a bowl and set aside. 3. Arrange the red onions and garlic cloves in a large roasting tray. Smear the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat. 4. Meanwhile, boil the celeriac and potatoes in a pan of salted water for 15-20 minutes, or until soft. Drain, allow to steam dry, then mash with a good glug of extra virgin olive oil (or butter if you prefer) and season well with a little grated nutmeg and some salt and pepper. 5. When the lamb is cooked, allow it to rest for at least 10 minutes. While it's doing so, make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray. Stir in the flour, a glug of port and the stock, and place over a high heat to allow the gravy to reduce, stirring continuously. Then pass through a sieve and keep hot. 6. Prepare the mint sauce by popping the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in! Per serving 535 cals, 26.6g fat (12.9g saturated), 34.8g protein, 35.7g carbs, 8.6g sugars

CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY

Steps:

• For the gravy:.
• In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color.
• Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk.
• Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin).
• Make gravy before you fry the chops.
• For the lamb:.
• Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F.
• Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour.
• Dip lamb chops in buttermilk, then back into the flour.
• Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
• Serve with gravy.

CHICKEN FRIED LAMB CHOPS WITH CREAMY GRAVY

Steps:

• For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.
• For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.
• Serve with gravy.

BUTTER LAMB IN GRAVY

Steps:

• 1. Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.
• 2. Direction: Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for 20 mintutes, or until lamb is tender. When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY

Steps:

• Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
• Place lamb, fat side up on rack in open roasting pan.
• Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
• Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
• Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
• In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
• Blend cornstarch, and 1/4 cup water until ii is thickened.
• Carve lamb and serve sauce separately.

HERB-CRUSTED RACK OF LAMB WITH GRAVY

Steps:

• Heat oven to 425°F.
• Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
• Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
• Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
• Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
• Serve lamb topped with gravy mixture.

CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY

Steps:

• Preheat the oven to 250 degrees F.
• For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
• For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.

SPRING LAMB WITH MINTED GRAVY

Steps:

• Starting 2-3 days BEFORE cooking, purchase spring lamb.
• At Easter time, it's a good idea to order it from a butcher in advance.
• Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
• Ask for the string so you can tie it at home after marinating.
• At home, rub the lamb well, inside and out with the combined marinating ingredients.
• Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
• Marinate the lamb for two days before cooking.
• On the day of cooking, plan on 2 hours of roasting time.
• Preheat oven to 400°F.
• Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
• Meat thermometer should reach 140°F.
• Remove lamb from oven and let rest, covered in foil, while making gravy.
• Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
• Bring to a boil, reduce to simmer and thicken with roux.
• Add the sherry and butter, whisking to blend well.
• Season with salt and pepper and stir in the mint jelly, stirring until melted.
• Serve with lamb.
• For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
• Stir constantly with wooden spoon about 1 minute.
• Remove from heat.
• (See "roux" search if you need further details).

BUTTER LAMB GRAVY

Steps:

• Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
• Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

WHITE WINE LAMB PAN GRAVY

Steps:

• Add olive oil to the roasting pan after removing the lamb roast. Add the white wine to deglaze the pan and reduce by half. Whisk in flour. Then whisk in the Dijon mustard and the stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over lamb.

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK

Steps:

• First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
• Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
• Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
• For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
• For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
• For duck, add the grated zest and juice of a small orange, along with a glass of port.
• For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

HONEYED LAMB WITH CIDER GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil, letting enough foil hang from each side of the pan to create a foil tent that won't touch the meat.
• Place leg of lamb into the foil-lined roasting pan. Warm up 1/4 cup of honey in a small saucepan over low heat, and brush the honey all over the lamb. Sprinkle with salt and black pepper to taste, and place the rosemary sprig onto the lamb. Pull the ends of the aluminum foil together over the lamb, and pinch the ends together to make a foil tent.
• Roast lamb in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue roasting for about 1 hour.
• Open up the foil and roast an additional 20 minutes to crisp the outside of the meat. For medium-rare, roast until a meat thermometer inserted into the thickest part reads 140 degrees F (60 degrees C.) Remove the lamb from the oven, and place on a warmed platter to rest about 15 minutes before slicing. Pour the drippings from the roasting pan into a saucepan, and wrap the lamb loosely in the foil to rest.
• Pour hard cider and 2 tablespoons of honey into the saucepan with the lamb drippings, and boil over medium heat, stirring frequently, until the sauce reduces by about half, about 10 minutes. Slice the lamb and spoon sauce over the slices to serve.

MUSCAT GOSHT (LAMB IN SPICY TOMATO GRAVY)

Steps:

• Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.