LAMB & SHALLOT GRAVY
Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb
Provided by Esther Clark
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
- Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.
Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
Steps:
- Preheat oven to 400°F.
- In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
- Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
BEST LAMB GRAVY
Make and share this Best Lamb Gravy recipe from Food.com.
Provided by KTPie
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently fry onion and garlic in oil until soft.
- Add stock and wine and bring to the boil.
- Simmer uncovered for 20 minutes to reduce.
- Add rosemary and redcurrant jelly, stir until disolved.
- Serve immediately.
Nutrition Facts : Calories 96, Fat 1.1, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 0.3
SPRING LAMB WITH MINTED GRAVY
This was my father's recipe. He was a professional caterer and loved to develop new recipes. Our family was lucky that he'd try them out on us first! This lamb was excellent.And the unique part about it was that instead of serving it with mint jelly, he incorporated it into a brown gravy, so the flavor is subtle, but incredibly good! I make this every Easter for our family. Preparation time includes two days for marinating
Provided by imatrad
Categories Lamb/Sheep
Time P2DT2h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Starting 2-3 days BEFORE cooking, purchase spring lamb.
- At Easter time, it's a good idea to order it from a butcher in advance.
- Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
- Ask for the string so you can tie it at home after marinating.
- At home, rub the lamb well, inside and out with the combined marinating ingredients.
- Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
- Marinate the lamb for two days before cooking.
- On the day of cooking, plan on 2 hours of roasting time.
- Preheat oven to 400°F.
- Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
- Meat thermometer should reach 140°F.
- Remove lamb from oven and let rest, covered in foil, while making gravy.
- Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
- Bring to a boil, reduce to simmer and thicken with roux.
- Add the sherry and butter, whisking to blend well.
- Season with salt and pepper and stir in the mint jelly, stirring until melted.
- Serve with lamb.
- For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
- Stir constantly with wooden spoon about 1 minute.
- Remove from heat.
- (See "roux" search if you need further details).
More about "lamb shallot gravy recipes"
LAMB GRAVY WITH OR WITHOUT PAN DRIPPINGS · CHEF NOT …
From chefnotrequired.com
Ratings 1Category Sauce/CondimentCuisine Modern AustralianTotal Time 20 mins
- Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tbsp of fat in the pan.
LAMB CHOPS WITH ROSEMARY GRAVY (LOIN CHOPS, …
From recipetineats.com
5/5 (24)Category MainsCuisine Australian, WesternCalories 299 per serving
- Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.
- Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - MARCIA …
From foodandwine.com
5/5 (137)Total Time 45 minsAuthor Marcia Kiesel
- Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
- Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
- Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
RACK OF LAMB WITH RED WINE SAUCE RECIPE - THE SPRUCE …
From thespruceeats.com
BRAISED LAMB SHANKS (SLOW COOKED WITH GRAVY) - CRAFT …
From craftbeering.com
LAMB LEG STEAK WITH SHALLOTS AND RED WINE SAUCE
From greedygourmet.com
Reviews 14Category MainCuisine FrenchTotal Time 30 mins
- Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: ROASTED SHALLOT BROWN GRAVY | WHOLE FOODS MARKET
From wholefoodsmarket.com
BACON-SHALLOT GRAVY RECIPE - DANA COWIN - FOOD & WINE
From foodandwine.com
GOOD GRAVY RECIPE | BON APPéTIT
From bonappetit.com
WHAT TO SERVE WITH LAMB CHOPS: 15+ DELICIOUS SIDE DISH RECIPES
From bakeitwithlove.com
GRAVY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GLAZED RACK OF LAMB WITH SHALLOT GRAVY AND BABY POTATOES
From chatelaine.com
SLOW COOKED LAMB SHANKS WITH RED WINE GRAVY - EASY PEASY FOODIE
From easypeasyfoodie.com
SLOW ROAST SHOULDER OF WELSH LAMB WITH VEGETABLES AND CIDER …
From kitchensanctuary.com
10 BEST LAMB STEW GRAVY RECIPES | YUMMLY
From yummly.com
LAMB & SHALLOT GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EGG FOO YOUNG GRAVY - THE WOKS OF LIFE
From thewoksoflife.com
You'll also love