Garlic and anchovy gravy for lamb and beef
- March 2009
- 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
- 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.
- 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.
- 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.
- 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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