Gravy lamb?!


Question:

Gravy lamb?

what is the perfect gravy for a lamb roast on a sunday.
i usually make gravy out of the juices and cook the lamb in a little water to make it tender then make the gravy out of the water.
anyone know how to make it extra special


Answers:
GRAVY FOR PORK CHOPS OR ROAST
PORK/BEEF/LAMB

Meat juice
1 onion
1 tsp. mustard
1 c. tomatoes, chopped
1 or more cups water

Cook meat until done (hopefully, juices in pan are brown). Remove meat from pan. Strain excess grease out of pan (if desired). Slice 1 onion and cook it in drippings in pan until it's brown. Add 1 teaspoon of mustard. Chop up 1 cup of tomatoes. Add to pan. Let gravy cook awhile (about 10 minutes). Add about 1 cup of water and simmer another 5-10 minutes. Add more water if it has boiled away

The way you make it is by far the best.

Rescue the drippings, skim the fat, boil it. Mix in a few T of corn starch that has been mixed well with some COLD water, pour in and stir till thick. Add some s./p and if you want it extra rich....add a few T of butter!

I love mint sauce with lamb.
Put 2 or 3 Tablespoons of finely chopped mint in a jug, cover with boiling water. Add 2 tablespoons of sugar and about 1/2 cup of vinegar.
Add salt to taste, stir and pour into a gravy boat.




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