Lamb Gravy (10 Minutes)
No roast lamb dinner is complete without a roast lamb gravy. This simple recipe transforms the flavorful lamb roast drippings into a silky, intensely flavored sauce in just 10 minutes while the roast rests. With only a handful of staple ingredients, you can create a lamb sauce that perfectly complements your dish, adding extra flavor and elegance to your roast dinner.
Lamb gravy – the perfect finish to your roast
Don’t throw away those precious lamb roasting juices! They’re the secret to a rich and silky lamb gravy that’s surprisingly easy to make. This fail-proof recipe will complete your roast lamb dinner and leave your guests thoroughly impressed.
My favorite blush pink leg of lamb roast isn’t complete without this rich gravy. If you have more juices, double and triple this recipe and freeze some gravy for other lamb dishes. That way you can take my pan-fried lamb shoulder chops and lamb steaks to another level as well.
For more lamb staples, check out my lamb stock, lamb marinade, and lamb dry rub as well.
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Lamb Gravy
Ingredients
- 1/2 cup lamb roast pan juices + 4 tablespoons for the slurry
- 1 tbsp lamb roast fat
- 2 tbsp flour
- 3/4 cup stock lamb, beef, or vegetable stock
- 1/4 tsp salt to taste
- 1/8 tsp ground black pepper to taste
Instructions
- Strain the roast pan juices through a sieve into a measuring cup. Let it sit for 2-3 minutes or until the fat on top separates from the juices below. Skim off the fat with a large spoon, reserving 1 tablespoon for the gravy (Note 1).1/2 cup lamb roast pan juices, 1 tbsp lamb roast fat
- In a small saucepan, add 1 tbsp of the roast fat, 1/2 cup of the roast pan juices, and the stock. Bring it to a simmer on medium heat.3/4 cup stock
- Meanwhile, combine 4 tbsp of pan juices and the flour in a small bowl to make a slurry.2 tbsp flour
- Once the juices are simmering, stir in the slurry. Keep stirring until the sauce thickens and reduce the heat to low. This will take 2-3 minutes (Note 2).
- Remove the saucepan from the heat and season the lamb gravy with salt and pepper to taste (Note 3).1/4 tsp salt, 1/8 tsp ground black pepper
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb roast pan juices and fat – Scrape all bits of the bottom of the roasting pan (that’s where all the flavor is hiding) and strain the juices and fat through a sieve. Let them sit for a bit to separate.
- Stock – Homemade lamb stock is best but beef or vegetable stock work well too. Keep an eye on the salt levels as some brands are very salty and you might not need to season the gravy later on.
- Flour – I use all-purpose flour for convenience but you can also use cornstarch as a gluten-free alternative.
- Seasoning – Keep it simple and season the gravy with salt and pepper. All the other flavors are locked in the juices.
How to make lamb gravy (step by step)
See the recipe card for full information on the method.
1. Drain off pan drippings through a sieve.
2. Separate the fat from the pan juices. Skim off the fat.
3. Make a slurry with pan juices and flour.
4. Bring juices, fat, and stock to a simmer. Stir in the slurry and whisk until the gravy thickens. Season to taste.