Happy Good Friday, New York! To go with yesterday’s recipe for very best roast lamb, you must have gravy to match. And a little trick used by all the top restaurants – you can get away with lukewarm meat, as long as your gravy is piping hot when it gets to the table.
From all at Tea & Sympathy, wishing you a fantastic Easter weekend!
1-2 tablespoons flour
About 1 1/4cups meat or vegetable stock
Salt and pepper
It is difficult to give exact amounts as it depends on the weight of the lamb, but this is a basic method.
- Transfer the cooked baby onions, onion rings, and carrots from the pan onto separate dishes to keep warm.
- Place the roasting pan on the gas or electric ring over high heat to release all of the delicious juices in the pan.
- Add a tiny bit of water and swirl around the pan, scraping the pan with a wooden spoon. Gently transfer the juices to a frying pan and repeat this process until all of the bits stuck to the bottom of the pan are transferred to the frying pan.
- Mash up the carrots and add them to the frying pan along with the onion rings. Bring the mixture to a boil then add 1-2 tablespoons of flour or powdered gravy mix, a little at a time, stirring continuously, and cook for 1-2 minutes.
- Add stock and return to a boil, then reduce the heat and simmer for a minute or two.
- Take a teaspoon of the gravy and let it cool for a minute. Taste to decide whether you need more salt or pepper.
- When it tastes right, remove it from the heat. If you are not ready to serve it straightaway, you can reheat at a later time just before serving.
And also… You can add a little good red wine to the mixture at the beginning of the process, when the juices first go into the frying pan.