Lamb Gravy with Rosemary & Garlic - Donald Russell

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Lamb Gravy with Rosemary & Garlic

Recipe

Lamb Gravy with Rosemary & Garlic

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.
- Serves 2-4
- Preparation time 10 mins
- Cooking time 30 mins
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Ingredients
- 1 tbsp oil
- 1 red onion, peeled & diced
- 1 carrot, peeled & diced
- 2-3 cloves garlic, lightly crushed
- 30ml red or white wine vinegar
- 100ml red wine
- 100g well ripened tomatoes
- 1 bay leaf
- 2 sprigs fresh rosemary, lightly bruised
- 350ml lamb stock
- Salt and freshly ground black pepper as needed
- 1 tbsp freshly chopped parsley
- 1 tsp runny honey (optional)
Method
1. 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.
2. 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.
3. Add any juices from the rested lamb roast, once you have skimmed off excess fat.
4. 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.

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