Lamb Pan Sauce

12 Ratings
  • 5 3
  • 4 3
  • 3 4
  • 2 2
  • 1 0

Let nothing go to waste: Use the juice from your roasted lamb leg, along with red wine and chicken stock, to make a delicious gravy to serve with the tender meat.

Everyday Food, March/April 2003

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Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes about 1 cup
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Ingredients

Directions

  • Pour red wine into the roasting pan in which the Lamb was cooked.

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  • 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.

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Reviews (1)

12 Ratings
  • 5 3
  • 4 3
  • 3 4
  • 2 2
  • 1 0
Martha Stewart Member
12/28/2018
We cooked a boneless leg of lamb and used this recipe for the sauce. It was very easy and very tasty! We also added some dried rosemary - maybe a half teaspoon - but otherwise followed it to the letter. Everyone loved it. I will definitley use this recipe again.
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