Lamb Gravy with Red Wine Recipe

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A roast is never complete without a generous dousing of rich, voluptuous gravy.  And why miss out on all the extra indulgence and fun, when all it takes to make a good red wine gravy is a handful of ingredients and 15 extra minutes? This rich, velvety lamb gravy infused with bold, zippy red wine and aromatic juices from roasted lamb enhances the tender umami flavors of lamb, makes it more succulently moist, and is totally worth the extra effort.

Making Lamb Gravy with Red Wine:

Scoop out lamb juices from the roast pan and transfer them into a saucepan. Heat gently over low-medium heat. Simmer for a few minutes.

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Then pour in the red wine, and mix and simmer for 2 to 3 minutes. Add all-purpose flour (how long does flour last?) and bring to a boil on medium-high heat while stirring continuously. Simmer till it turns thick and golden. Once the gravy is thick to your liking, season with salt and pepper. Mix well and simmer for just a minute more. If you like, at this point, you can also add redcurrant jelly, for an extra sweet-tart flavor.

Take gravy off the heat, and strain it through a sieve to remove any lumps. Slice the lamb into thin strips, pour the sauce on top and serve.

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Yield: 6

Author: Mariano Clement Gupana

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Lamb Gravy with Red Wine

Cook time: 15 MinTotal time: 15 Min

A roast is never complete without a generous dousing of rich, voluptuous gravy.

Ingredients

• 300 ml (1 ½ cups) of lamb juice (from roasted lamb)
• 1 cup red wine
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp ground pepper

Instructions

1. 1. When the lamb is cooked, set aside and allow it to rest. Scoop out the lamb juices from the baking tray into a bowl. Remove excess fat from the lamb juice and add it to a large saucepan.
2. 2. Heat up the lamb while stirring constantly and scraping off meat bits from the edges. Pour in red wine, mix and simmer for a minute. Add all-purpose flour, and bring the gravy to a boil on medium-high heat while stirring continuously. Once the gravy thickens, add salt and pepper. Mix and cook for a minute.
3. 3. Strain the gravy through a sieve. Pour over chopped/shredded lamb pieces and serve!

Nutrition Facts

Calories

189

Fat

12

Sat. Fat

5

Carbs

4

Fiber

0

Net carbs

4

Sugar

0

Protein

9

Sodium

419

Cholesterol

37

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