Lamb Gravy With or Without Pan Drippings

Method for gravy WITHOUT pan juices

1. Melt the butter (2 tbsp) in a small heavy based saucepan.
2. Add the plain/all-purpose flour (3 tbsp) and mix to combine. Cook over low heat for 1-2 minutes or until the mixture starts to look grainy, a bit like wet sand. Them remove from the heat.
3. Add the dry red wine (60ml/¼ cup) to the flour mixture and mix over low heat for 1-2 minutes (if using). The mixture will look like play doh!
4. Add the lamb stock (500ml/2 cups) gradually, mixing well after each addition making sure there are no lumps before you add more stock.
5. Keep stirring until the sauce comes to a simmer and thickens. Add fine salt (½ tsp) or more to taste and serve.

Method for gravy WITH pan juices

1. Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tablespoon of fat in the pan.
2. Put the roasting pan on the stove over a low heat, and when the fat is hot add the plain/all-purpose flour (3 tbsp) and continue as above at step 2, but in the roasting pan rather than a saucepan.