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
- 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)
- 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.
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