Preheat oil in a pan, gently fry the red onion, carrot and garlic to soften and colour lightly, add the vinegar and reduce slightly, add the red wine and reduce by half.
Add the tomato, bay leaf, rosemary and simmer briefly then add the lamb stock and simmer gently for 10-15 minutes to extract all the flavour from the ingredients.
Add any juices from the rested lamb roast, once you have skimmed off excess fat.
Strain the liquid through a fine sieve, return to a clean pan and bring back to the boil, adjust seasoning, and finish with a little freshly chopped parsley. If you find it a little sharp use the runny honey to balance out the vinegar.
Serve piping hot.
https://www.donaldrussell.com/lamb-gravy-with-rosemary-garlic.html30190Lamb Gravy with Rosemary & Garlichttps://www.donaldrussell.com/media/catalog/product/l/a/lamb-gravy_1.jpg00GBPInStock/Guides/Recipes/Lamb recipes295<p>Any lamb dish can benefit from a good gravy like this one. Its rich rosemary and garlic flavours combine with a light sharpness to make it the perfect accompaniment for the deep, earthy taste of lamb.</p>GBP00https://www.donaldrussell.com/media/catalog/product/l/a/lamb-gravy.jpgRL900recipe-£0.00 per kg3-4NoCondiments & SaucesLamb