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.