Lamb gravy is the ultimate companion to a roast lamb dinner, adding a luscious, savory touch that elevates every bite. Whether you’re preparing a special occasion meal or just craving that comforting taste, knowing how to make lamb gravy from scratch is a kitchen skill worth mastering. This article will walk you through an easy, foolproof method to create rich, flavorful lamb gravy using simple ingredients and your roast lamb pan drippings.
What Is Lamb Gravy?
Lamb gravy is a sauce made primarily from the juices and fat that render out of lamb as it cooks, often enhanced with flour and stock to create a silky, thickened sauce. It captures the essence of the lamb’s flavor, making it a perfect accompaniment to roast lamb, mashed potatoes, or roasted vegetables.
Ingredients You’ll Need
– Lamb pan drippings or roast juices (about ¼ to ½ cup)
– Lamb fat or butter (1 tablespoon)
– Plain flour (2 to 4 tablespoons)
– Stock (vegetable, beef, or lamb stock, about 3/4 to 1 ¾ cups)
– Salt and freshly ground black pepper (to taste)
– Optional: garlic, fresh herbs (rosemary, thyme), red wine, Worcestershire sauce, tomato paste, or mint jelly for flavor variations
Step-by-Step Guide to Making Lamb Gravy
1. Collect the Pan Juices
After roasting your lamb, remove it from the roasting pan and set it aside to rest. Pour the pan juices into a measuring cup or bowl and let it sit for a few minutes so the fat rises to the top. Skim off the excess fat, reserving about a tablespoon for the gravy. This fat is packed with flavor and helps create a rich base.
2. Make a Roux with the Fat and Flour
Place a saucepan or the roasting pan on medium heat. Add the reserved lamb fat and warm it gently. Sprinkle in the flour and stir continuously to combine it with the fat. Cook this mixture until it turns a golden brown color, stirring often to avoid burning. This step develops the nutty flavor that forms the backbone of your gravy.
3. Deglaze and Add Stock
Slowly pour in the stock (vegetable, beef, or lamb) while whisking to prevent lumps. Adding the stock gradually helps the flour mixture blend smoothly. Bring the mixture to a gentle boil, scraping the bottom of the pan to lift all those delicious browned bits (fond) left from roasting the lamb. These bits add depth and complexity to your gravy.
4. Simmer and Thicken
Reduce the heat and let the gravy simmer for about 3 to 5 minutes, stirring occasionally. This allows the gravy to thicken and the flavors to meld. If you want a thicker gravy, you can add a slurry made from flour and pan juices or water at this point.
5. Season and Enhance
Taste your gravy and season with salt and freshly ground black pepper. For extra flavor, consider adding:
– A splash of red wine or Worcestershire sauce for richness
– Fresh herbs like rosemary or thyme, added just before serving
– A dollop of tomato paste or a spoonful of mint jelly for a flavor punch
6. Strain (Optional)
For a silky smooth gravy, strain it through a fine mesh sieve to remove any lumps or herb bits. This step is optional but recommended for a polished finish.
7. Serve Warm
Serve your lamb gravy immediately, pouring it generously over sliced roast lamb, mashed potatoes, or your favorite sides.
Tips for Perfect Lamb Gravy Every Time
– Use good quality stock: Homemade or high-quality store-bought stock will make a big difference.
– Don’t rush the roux: Browning the flour properly develops flavor and color.
– Scrape the pan well: Those browned bits are pure flavor gold.
– Adjust thickness: Add more stock if too thick or cook longer if too thin.
– Experiment with flavors: Garlic, herbs, wine, or even a splash of soy sauce can add interesting layers.
– Make ahead: Lamb gravy can be made in advance and gently reheated.
Why Make Lamb Gravy from Scratch?
While gravy mixes are convenient, homemade lamb gravy is unmatched in flavor and texture. It uses the natural juices from your roast, making it a sustainable and delicious way to enhance your meal. Plus, it’s quick and easy—ready in about 10 minutes with just a few ingredients and steps.
Making lamb gravy is easier than you think and well worth the effort for that rich, savory sauce that brings your roast lamb to life. Next time you roast lamb, try this simple recipe and enjoy the delicious rewards!