Aromatic fresh herbs infuse together with the sweet juicy flavours of the lamb to create a gravy worthy of any fancy roast lamb dinner.
1 person made this
6 to 8 tablespoons lamb dripping
1 1/2 tablespoons plain flour
chopped fresh parlsey, to taste
chopped fresh rosemary, to taste
chopped fresh tarragon, to taste
100ml red wine
200ml to 300ml ice cold water
salt and pepper, to taste
Method Prep:5min › Cook:8min › Ready in:13min
In a frying pan over a medium heat, warm the dripping and sprinkle in the plain flour and herbs. Stir until it forms a paste, then gradually whisk in the wine a little at a time, allowing the gravy to thicken after each addition. Gradually begin adding the water a little at a time until desired consistency is reached. For thicker gravy add less water, for thinner gravy add more and be sure to taste test as you go along. Season well and serve immediately.