Lamb Pan Sauce
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
- Total Time:
- Yield: Makes about 1 cup
Source: Everyday Food, March/April 2003
- 1 cup dry red wine, or water
- 1 cup chicken stock, or reduced-sodium canned broth
- 1/2 teaspoon salt
- Garlic-Roasted Leg of Lamb
Pour red wine into the roasting pan in which the Lamb was cooked.
Place over medium heat, and scrape up browned bits from bottom of pan.
Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Strain sauce into a gravy boat, and serve hot with sliced lamb.