Lamb Gravy with Redcurrant

A glossy gravy made from the lamb juices, sharpened with redcurrant jelly and a splash of mint.

TIME BREAKDOWN
Prep: 5 min
Cook: 15 min
Total: 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • Juices and sediment from the lamb roasting tin
  • 2 tbsp plain flour
  • 500ml hot lamb or beef stock
  • 1 tbsp redcurrant jelly
  • 1 tsp red wine vinegar
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste

Method

  1. Pour off all but 2 tablespoons of fat from the roasting tin and set it over a medium heat.

  2. Stir in the flour and cook for 2 minutes, scraping up the sediment.

  3. Gradually pour in the hot stock, stirring, then add the redcurrant jelly, vinegar and rosemary.

  4. Simmer for 10 minutes, stirring, until the gravy has thickened and the jelly has dissolved.

  5. Remove the rosemary, season and strain into a warm jug.