Lamb Pan Sauce

Name: Lamb Pan Sauce
Prep time: 15 min
Total time: 15 min
Yield: Makes about 1 cup
Ingredients: 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

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Source: Everyday Food, March/April 2003

15 mins 15 mins Makes about 1 cup

Total Time Prep Yield

Ingredients

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

Directions

1. Pour red wine into the roasting pan in which the Lamb was cooked.
2. Place over medium heat, and scrape up browned bits from bottom of pan.
3. 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.
4. Strain sauce into a gravy boat, and serve hot with sliced lamb.

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Reviews

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MS12526832

28 DEC, 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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