Lamb gravy

Name: Lamb gravy
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: Plain flour; Red wine or stock; 1 tbsp redcurrant jelly (optional)

Published: 30 Nov 03
Updated: 9 Oct 24

This thick, easy and flavourful lamb gravy, enriched with red wine and the juices from the roasting tray – is the only gravy to serve with your roast lamb on Easter Sunday (or any Sunday for that matter).

Find more gravy recipes here – or browse our roast lamb recipe collection to find the perfect roast lamb dish to drench in this gravy.

Easy
December 2003

Test kitchen approved

Serves 6
15 minutes

Find more gravy recipes here – or browse our roast lamb recipe collection to find the perfect roast lamb dish to drench in this gravy.

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Before you start

Depending on the cut of lamb you’ve cooked, there will be a lot of fat leftover in the roasting tray. Leave a little fat in there (around 1-2 tbsp is a good rule of thumb) but do get rid of the excess, otherwise your gravy will be greasy.

You can turn your gravy into something more intense by reducing it right down into a thick jus – just keep it on the boil until it’s thick enough to heavily coat the back of a spoon. Don’t season it before you’re happy with the consistency, otherwise it may end up too salty once it’s reduced.

Throw in extra herbs (rosemary is particularly good with lamb) as the gravy simmers for more flavour.

Before you start

Throw in extra herbs (rosemary is particularly good with lamb) as the gravy simmers for more flavour.

Ingredients

Plain flour
Red wine or stock
1 tbsp redcurrant jelly (optional)

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Method

When the joint is cooked, remove it from the oven tray and set aside. Cover the meat with foil and leave to rest while making the gravy.
Spoon off any excess fat, then place the roasting tin on the hob and heat gently. Add a couple of heaped teaspoons of plain flour (2 teaspoons is enough to thicken about 300ml liquid) and stir into the meat juices, scraping up all the sticky, caramelised meat sediment as you go.
Cook for a minute or so until the flour turns golden and thickens, then gradually add red wine, stock or the cooking water from your vegetables (or a mixture of them all), stirring well and bringing up to the boil before splashing in a little more liquid, until you have the pouring consistency you like.

You can also stir in a tablespoon of redcurrant jelly at the end for extra richness – the sharpness of the redcurrants helps cut through any greasiness.
Taste and season well. Strain the gravy through a sieve into a clean pan, then return to the boil and serve.