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Lamb Gravy

250-500ml Lamb Stock (see our stock recipe)
Pan drippings from a roast – this is the fat that drips off the roast during cooking. The pan should also have ‘brownings’ in the bottom. This is what will give your gravy colour and extra flavour. If you don’t have any pan drippings, you can brown a few slices of lamb or cook some chops in a pan to make a base.
2-3 tablespoons of plain flour
Salt and pepper to taste

Remove the roast or meat from the pan and leave the pan drippings on a low heat. Add enough of the flour to soak up the drippings without being dry and powdery. Cook this gently for a minute or so stirring continually. It is important to warm the flour in this way to prevent the gravy tasting like flour. Gradually add the stock to the pan, stirring continually with a fork. You will find that this lifts the brownings off the bottom of the pan and combines them in the gravy. Continue to add stock until the gravy reaches the desired consistency. Season with salt and pepper. If the gravy is a little pale or is not tasty enough, you can add a very small amount of soy sauce or teriyaki sauce to add a little flavour. Careful, these are very strong salty sauces and should be used cautiously.

Variations:

Add some finely diced celery, garlic and a little onion to the drippings and cook gently until soft. Add enough plain flour to coat the vegetables and brown for a minute or so more. Gradually add the stock stirring all the time. You can also add a 1/4 of a cup of red wine for a little extra flavour if you like. Make sure you drink the rest of the wine with dinner!