This lamb gravy recipe is our best yet! We’ve added a little pizazz to the lamb gravy recipe and it makes all the difference for very minimal effort. If you’re making this lamb gravy to go with a crown of lamb, you’ll need to buy some stock because there won’t be a lots of roasting juices as it doesn’t cook for long. Try not to scrimp on the quality of your stock if you want your lamb gravy to be full of flavour.
How to make lamb gravy with red wine?
We have used red wine in this recipe, but you could use white or even emit the wine completely and use water. Red wine is best for a rich flavour and the longer you cook it the stronger the flavour will become.
Why use the best stock in your lamb gravy?
It is important to use good quality stock in lamb gravy for the best flavour. You can often find bags of good quality stock at the supermarket or alternatively ask your butcher who may also sell a really great stock to put in your lamb gravy.
Why use pomegranate molasses in lamb gravy?
The pomegranate molasses in this lamb gravy recipe gives a little something sweet to lift the flavour of the meat, if you don’t have pomegranate molasses you could also use cranberry sauce which will work just as well. It will also improve the colour of the sauce. Pomegranate molasses additionally give this dish a Persian feel.
- Remove the roast lamb from the roasting tray and cover well with foil to rest whilst you prepare the gravy.
- Heat the lamb fat and star anise in the lamb roasting pan with the flour, using a whisk, stir the mixture over a medium heat. Slowly stir in the stock, whisking continuously, along with the pomegranate molasses and red wine.
- Simmer for 5-10mins and then serve with the lamb.
- 3tbsp lamb fat or butter
- 3 Star anise
- 1tbsp flour
- 1L lamb stock
- 2tbsp pomegranate molasses
- 160ml red wine
Top Tip for making Best lamb gravy
For a roast beef, use beef stock and the same recipe for another twist on a classic.
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Jules Mercer is a food writer, stylist and editor.
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