Lamb Gravy

🧂 Ingredients

• 1/2 cup lamb roast pan juices

  + 4 tablespoons for the slurry
• 1 tbsp lamb roast fat
• 2 tbsp flour
• 3/4 cup stock

  lamb, beef, or vegetable stock
• 1/4 tsp salt

  to taste
• 1/8 tsp ground black pepper

  to taste

Instructions

• 1 Strain the roast pan juices through a sieve into a measuring cup. Let it sit for
  2-3 minutes or until the fat on top separates from the juices below. Skim off
  the fat with a large spoon, reserving 1 tablespoon for the gravy (Note 1).
• 2 In a small saucepan, add 1 tbsp of the roast fat, 1/2 cup of the roast pan
  juices, and the stock. Bring it to a simmer on medium heat.
• 3 Meanwhile, combine 4 tbsp of pan juices and the flour in a small bowl to make a
  slurry.
• 4 Once the juices are simmering, stir in the slurry. Keep stirring until the sauce
  thickens and reduce the heat to low. This will take 2-3 minutes (Note 2).
• 5 Remove the saucepan from the heat and season the lamb gravy with salt and pepper
  to taste (Note 3).

Nutrition Info