Quick lamb gravy

    15 min

    Don't have any lamb dripping? No problem. This gravy is made using lamb stock cubes and red wine resulting in a fantastic gravy ideal for pouring over roast leg or shoulder of lamb.

    233 people made this

    Serves: 6 

    • 500ml boiling water
    • 2 lamb stock cubes
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 100ml red wine
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • salt and pepper, to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Combine the water and stock cubes to form the lamb stock. Melt the butter in a frying pan then sprinkle in the flour. Gradually add the red wine and stir over a high heat until thickened then gradually begin whisking in the lamb stock. Add the herbs and season well. Stir continuously for 6 minutes until thickened. Serve immediately.


    For richer flavours, use the dripping from a lamb roast to make this gravy and use fresh herbs in place of dried.

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