LAMB PAN SAUCE

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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

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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