The Jamie Oliver Lamb Gravy is a rich and flavorful accompaniment that perfectly complements roasted or braised lamb. Made from the lamb’s pan drippings, fresh herbs, and stock, this gravy elevates any lamb dish into a sumptuous dining experience. With Jamie Oliver’s emphasis on fresh ingredients, this recipe is both simple and incredibly tasty.
What is Jamie Oliver Lamb Gravy?
Jamie Oliver’s lamb gravy is a classic, velvety sauce created using lamb pan drippings, flour for thickening, and a blend of stock and fresh herbs. It’s an ideal pairing for roast lamb, providing a deep, savory flavor that enhances the meat’s richness.
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Why You Should Try This Recipe
- Rich and flavorful: Perfect for enhancing the taste of lamb dishes.
- Simple to make: Uses basic pantry staples and fresh ingredients.
- Versatile: Works with roasted or braised lamb.
- Elegant touch: Elevates your meal with minimal effort.
- Crowd-pleaser: Loved by guests and family alike.
Ingredients Needed to Make Jamie Oliver Lamb Gravy
- Pan drippings from lamb roast: The flavorful base for the gravy.
- Plain flour (2 tablespoons): For thickening.
- Lamb stock (500ml): Enhances the depth of flavor.
- Fresh rosemary (1 sprig): Adds an aromatic touch.
- Garlic (1 clove, crushed): For extra flavor.
- Red wine (optional, 100ml): Adds richness and acidity.
- Salt and black pepper: To season.
Equipment Needed
- Roasting tray or skillet: To collect pan drippings.
- Whisk: For smooth mixing.
- Saucepan: To simmer the gravy.
- Strainer: To remove any lumps or herbs.
Instructions to Make Jamie Oliver Lamb Gravy
Step 1: Collect the pan drippings
- After roasting the lamb, remove the meat from the roasting tray and set it aside to rest. Carefully spoon off excess fat, leaving about 2 tablespoons of the pan drippings.
Step 2: Create a roux
- Place the roasting tray or skillet over medium heat. Add the flour to the pan drippings and whisk continuously to form a roux. Cook for 1–2 minutes until golden and bubbling.
Step 3: Add the liquid
- Gradually pour in the lamb stock while whisking to prevent lumps. If using red wine, add it at this stage and let it simmer for 2–3 minutes to cook off the alcohol.
Step 4: Add flavor
- Toss in the rosemary sprig and crushed garlic. Simmer the gravy for 8–10 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 5: Strain and season
- Remove the rosemary sprig and strain the gravy through a fine-mesh sieve into a clean saucepan or bowl. Season with salt and black pepper to taste.
Step 6: Serve
- Pour the hot gravy over sliced lamb or serve in a gravy boat alongside the meal.
What Goes Well With Jamie Oliver Lamb Gravy
- Roast lamb: A classic pairing.
- Mashed potatoes: Perfect for soaking up the gravy.
- Steamed vegetables: Such as green beans, carrots, or broccoli.
- Yorkshire puddings: Adds a delightful texture.
- Herb stuffing: Complements the savory flavors of the gravy.
Expert Tips for Making the Best Jamie Oliver Lamb Gravy
- Deglaze the pan properly: Use stock or wine to scrape up the browned bits for maximum flavor.
- Don’t rush the simmering: Allowing the gravy to reduce intensifies the flavor.
- Adjust consistency: Add more stock if the gravy is too thick or simmer longer if too thin.
- Save extra drippings: Freeze leftover pan drippings for future gravies or sauces.
- Use fresh herbs: Rosemary, thyme, or bay leaves add aromatic depth.
Easy Variations of Jamie Oliver Lamb Gravy
- Mint-infused gravy: Add a few mint leaves while simmering for a fresh twist.
- Onion gravy: Sauté finely chopped onions in the pan drippings before adding flour.
- Gluten-free option: Replace flour with cornstarch to thicken.
- Garlic gravy: Use roasted garlic for a sweeter, more mellow flavor.
- Herbed gravy: Add thyme or bay leaves for additional flavor layers.
Best Practices to Store Jamie Oliver Lamb Gravy
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Freeze for later: Pour cooled gravy into freezer-safe containers and freeze for up to 3 months.
- Reheat gently: Warm over low heat while stirring to prevent separation.
Nutrition Value (per serving)
- Calories: 90
- Protein: 3g
- Fat: 4g
- Carbohydrates: 7g
- Fiber: 1g
FAQs
Can I make lamb gravy without pan drippings?
Yes, lamb gravy can be made without pan drippings by using butter or olive oil as the base and adding lamb stock, flour, and seasonings to create a rich flavor.
How can I thicken lamb gravy?
To thicken lamb gravy, use a roux made from flour and fat, or mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it into the gravy while simmering.
Can I freeze leftover lamb gravy?
Yes, lamb gravy freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What herbs work best in lamb gravy?
Fresh rosemary, thyme, and bay leaves are excellent choices for lamb gravy, adding depth and an aromatic touch that complements the meat.
Final Words
The Jamie Oliver Lamb Gravy is a rich and versatile addition to any lamb dish. With its deep, savory flavor and smooth texture, it’s the perfect finishing touch for a hearty meal. Ready to elevate your roast lamb?
Try this simple yet delicious recipe and enjoy a truly satisfying dining experience!
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Jamie Oliver Lamb Gravy Recipe
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4
- Category: Gravy
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s lamb gravy is a classic, velvety sauce created using lamb pan drippings, flour for thickening, and a blend of stock and fresh herbs. It’s an ideal pairing for roast lamb, providing a deep, savory flavor that enhances the meat’s richness.
Ingredients
- Pan drippings from lamb roast: The flavorful base for the gravy.
- Plain flour (2 tablespoons): For thickening.
- Lamb stock (500ml): Enhances the depth of flavor.
- Fresh rosemary (1 sprig): Adds an aromatic touch.
- Garlic (1 clove, crushed): For extra flavor.
- Red wine (optional, 100ml): Adds richness and acidity.
- Salt and black pepper: To season.
Instructions
Step 1: Collect the pan drippings
- After roasting the lamb, remove the meat from the roasting tray and set it aside to rest. Carefully spoon off excess fat, leaving about 2 tablespoons of the pan drippings.
Step 2: Create a roux
- Place the roasting tray or skillet over medium heat. Add the flour to the pan drippings and whisk continuously to form a roux. Cook for 1–2 minutes until golden and bubbling.
Step 3: Add the liquid
- Gradually pour in the lamb stock while whisking to prevent lumps. If using red wine, add it at this stage and let it simmer for 2–3 minutes to cook off the alcohol.
Step 4: Add flavor
- Toss in the rosemary sprig and crushed garlic. Simmer the gravy for 8–10 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 5: Strain and season
- Remove the rosemary sprig and strain the gravy through a fine-mesh sieve into a clean saucepan or bowl. Season with salt and black pepper to taste.
Step 6: Serve
- Pour the hot gravy over sliced lamb or serve in a gravy boat alongside the meal.
