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.

2 thoughts on “Gravy

  1. Any roast is finished off, if there’s a piping hot gravy! I agree!
    And it’s all in the process of a good trivet of veggies and base stock. I add extra root veggies and herbs and slow roast in the oven, it’s usually a two day process for me…and even though we’re eating lamb, my gravy is always made with chicken a wonderful flavour. So yes, today is in the kitchen making gravy ready for tomorrow! Happy baking and a safe and Happy Easter vacation.

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