Roast Leg of Lamb

Step 7 Prep gravy

While the meat rests, pour the delicious pan juices into a pot to make gravy.

A truly excellent gravy starts with a roux, but you can make a very good, solid gravy without the added time and effort.  Here's the trick.

- Heat the pan drippings in a wide pot. 
- Sprinkle in about a teaspoon of super-fine* flour, stirring with a whisk to incorporate quickly. 
- As mixture thickens, stir in an almost equal volume of milk or half-and-half.  If you prefer less milky gravy, add incrementally and taste-test as you go; I like this ratio as lamb pan drippings are pretty strongly flavored.  (I had about 1 cup pan drippings, so used about a cup of whole milk.)
- Simmer lightly for a few minutes.  You want the flour to fully re-hydrate to thicken the mixture, but don't want to boil the milk.
- Stir, taste, and adjust seasonings.  (I had to add a pinch of salt.)  It should taste strongly of lamb, be enriched by the addition of milk, and feel soft and velvety on your tongue. 

Congratulations, you've made a quick pan gravy!


*Wondra, or "instant" flour.  It's finely-ground, low-protein flour that has been pregelatinized (steamed then dried), all making it easier to dissolve in liquid and less likely to form lumps.