About this recipe: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.
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
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Method Prep:5min › Cook:10min › Ready in:15min
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.