Garlic and anchovy gravy for lamb and beef

Garlic and anchovy gravy for lamb and beef
  • Serves icon Serves 6
  • Time icon Takes 5 minutes to make and 10 minutes to cook

This gravy goes beautifully with lamb and beef and makes a pleasant change from traditional gravy.


  • 1 garlic bulb, cloves separated
  • Fat and juices from roast lamb or beef
  • 1 tbsp plain flour
  • 3 anchovy fillets
  • 400-500ml chicken or lamb stock
  • 1 tbsp redcurrant jelly


  1. When roasting or pan-frying lamb or beef, add the garlic cloves (still in their skins), so that they cook with the meat and become nice and soft.
  2. Place the meat on a heated serving plate and cover to keep warm. Scoop out the garlic from the roasting tin and squeeze out the flesh into a small bowl. Pour the fat and juices from the tin into a jug (use a separating jug, if you have one), allow to settle and separate, then spoon 2 tbsp of the fat back into the tin. Discard the rest of the fat, keeping the roasting juices.
  3. Add the flour to the roasting tin and briskly mix over a medium heat for a few minutes, then stir in the meat juices. Add the anchovies and cook for a couple of minutes, stirring until dissolved, then add the roasted garlic.
  4. Gradually add the stock, stirring continually, and simmer for 3-4 minutes. Check the seasoning, whisk in the redcurrant jelly and juices from the resting meat, and serve with the meat.


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