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Lamb Gravy




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




Drippings from Mediterranean Leg of Lamb (see recipe in meat section)
1 cup chicken broth
3/4 teaspoon guar or xanthan
Salt and pepper to taste


Recipe



Skim the fat off of the drippings from the roast. (Fat will ruin the texture of
your gravy.)

Pour 1/2 cup of the chicken broth into the roasting pan with the skimmed
drippings, and stir it around, scraping up the yummy browned bits from the rack
and the bottom of the pan.

When most of the stuck-on stuff is dissolved into the broth, put the roasting
pan over medium-high heat.

Put the rest of the chicken broth in a blender with the guar or xanthan, and run
the blender for a few seconds to dissolve all of the thickener.

Pour the thickened broth into the roasting pan, and stir until all the gravy is
thickened.

(If it gets too thick, add a little more chicken broth; if it’s not quite thick
enough, let it simmer for a few minutes to cook down.)

Salt and pepper the gravy to taste, and serve with the leg of lamb.

Yield: The only carbohydrates in this gravy will be some fiber from the guar or
xanthan, plus maybe 1 gram per serving from the herbs and wine.

Tip:

The easiest way to skim drippings is to pour them into a large, heavy,
zipper-lock bag. Seal the bag, and tip it so one corner points down over the
roasting pan. Let it hang this way for a minute or so, until you see the fat
float to the top and the good, flavorful, dark-colored pan juices at the bottom.

Snip a tiny triangle off the bottom corner of the bag and let the juices run
out. Grab the corner of the bag to stop the flow before the fat runs into the
pan, and throw the bag and the grease away.