Gravy for lamb

[Sweetie77]

I am cooking a roast for some friends tomorrow and I always end up serving plain gravy just using granules which is pretty boring!

Any recipies using the juices etc?

[hippyhoppy]

real gravy is quite easy to make. Drain off the juice from the roasting dish - or even plonk the tray on the hob and use it to make the gravy. Stir in some flour and mix together to make a roux whch you need to cook out for a few minutes to get rid of the floury taste. Then gradually add lamb/beef/vege stock and keep stirring and season to taste with salt, pepper etc. Strain if required and hey poncho lovely gravy.

[gina32]

or even easier buy the oxo gravy for lamb with a hint of mint, sachets, very nice

[Sweetie77]

Thanks that sounds really easy!

[Ethel]

I love those Oxo gravies - the lamb and beef ones are especially nice.

The chicken is nicer than Bisto, but not as good as M&S. A lot cheaper though.

[spudqueen]

I mix together bisto (the proper gravy powder not the granules) and some cornflour with COLD water.. Into a pan I pour the juices from the roast plus some vegetable water. Stick in the bisto/cornflour/coldwater mix and bring to the boil stirring all the time.

[Im a BusyBee]

snap spud! thats how i make mine - just like my mum and nan did too. i think its the best!

[Kim A]

OR......

Pour some red wine around the joint before you put it in the oven. chuck in some sprigs of rosemary, some whole , peeled cloves of garlic (squashed) and a couple of red onions, peeled and sliced thinly. Cook your joint as normal, then, whilst it rests at the end of the cooking time, chuck the cooking juices and all the bits of garlic, onion and herb into a blender and whizz it up. You can thicken it a bit if you like, but it's not necessary. Really delicious. Oh, forgot to say - you will need to cook your roasties in another dish as they won't crisp up if you do them in with the meat using this method. Enjoy your dinner!

[Sweetie77]

Kind of wishing I was having the roast tonight!! All these answers have made me very hungry!!!

[moppettshow]

Get a couple of pounds of lamb bones, brush them with tomato pur�e, and roast them at Gas Mark 6 with onions, carrots and celery for about 45 minutes. Take them out of the oven, put on a medium heat on the stove, add half a bottle of red wine, then a couple of pints of water. Keep boliing and adding water for a couple of hours, then allow to reduce.

[squirrel77]

Put meat in oven tray and add a cup of water. Cook as normal. Peel carrots and put peelings in pan filled with water, add garlic , onion, celery and any other veg offcuts you have and season.. bring to the boil and simmer for 45 mins to an hour. drain through sieve and press soft veg with back of a wooden spoon to get more flavour out of them. when meat is cooked remove and keep warm. put tray on hob on a lowish heat and add any water you cooked your peas, sweetcorn etc in. add the homemade veggie stock and using a whisk or spoon scrape the crispy bits of the bottom of the tray. simmer until reduced a bit and serve. LOVELY!!

[binarma]

Make gravy the traditional way, using jus from roasting tray, carrot stock is always favourite for me, then at the last minute add a teaspoon of redcurrant jelly or mint sauce. Or infuse a sprig of rosemary in your liquid stock. Did you know that garlic compliments Lamb, just a few cloves in the skin of the joint during roasting, remove before slicing.