Rating: 3.58 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, March/April 2003

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Advertisement

Reviews (1)

12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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.