I remember the first time I tasted lamb gravy. It was at a family gathering where my cousin, the self-proclaimed chef of the family, served up a roast lamb. She poured this rich, velvety gravy over the meat and I was hooked instantly. The layers of flavor, the richness that paired perfectly with the slightly gamey taste of lamb-it was magic. That moment had me thinking, "I need to learn how to make this." After years of experimenting and tweaking recipes, I stumbled upon Jamie Oliver’s Lamb Gravy recipe. It’s easy to make and packs that same punch of flavor. If you’ve never tried it, trust me, you’re in for a treat.
Jamie Oliver’s Lamb Gravy Recipe
Jamie Oliver has a knack for transforming simple ingredients into something truly special. His Lamb Gravy recipe is no exception. It’s designed to complement the natural flavors of roast lamb, giving you a gravy that’s rich, full-bodied, and bursting with herbs. I’ve made this recipe dozens of times, and each time, it’s like a little culinary masterpiece.
Why This Recipe Works
- Herb-forward flavor: The use of rosemary and garlic makes the gravy fragrant and earthy.
- Rich stock base: Jamie’s method uses lamb or beef stock, giving it that deep, savory taste.
- Roasty goodness: The gravy is made using the drippings from the lamb itself, which infuses it with a smoky depth.
Ingredients Needed
Here’s what you’ll need to make this gravy:
- Lamb drippings (from your roast lamb)
- Olive oil (or any cooking oil)
- 1 large onion, chopped
- 4 cloves garlic, smashed
- A few sprigs of fresh rosemary (or 1 tbsp dried)
- 2 tbsp plain flour
- 500 ml lamb or beef stock
- Splash of red wine (optional but recommended)
- Salt and pepper to taste
- A little butter for finishing (optional)
Pro tip: Always use fresh herbs when possible-rosemary adds a punch of flavor that dried can’t quite match.
How To Make Jamie Oliver’s Lamb Gravy
Making this gravy is easy, but it’s all about building flavors step by step. Here’s how I do it:
- Start with the drippings: Once your lamb is out of the oven, keep those glorious drippings in the roasting pan. This is the liquid gold.
- Heat the pan: Add a little olive oil to the pan and warm it up over medium heat.
- Sauté onion and garlic: Throw in the chopped onion and smashed garlic. Let them cook until they soften and caramelize, which adds sweetness to the gravy.
- Add the flour: Sprinkle the flour into the pan. Stir it in and cook for about 2-3 minutes until it starts to smell nutty. This will help thicken the gravy later.
- Pour in the stock: Slowly pour in your stock, scraping the pan to release all those flavorful bits stuck to the bottom.
- Add rosemary and season: Drop in your fresh rosemary and season with salt and pepper. If you’re using wine, add it here and let it reduce slightly.
- Simmer: Let the gravy simmer for about 10-15 minutes. It’ll thicken, and the flavors will deepen.
- Strain (optional): If you want a super smooth gravy, strain it into a jug or bowl, removing the onion, garlic, and rosemary.
- Finish with butter: If you like your gravy extra silky, swirl in a small knob of butter right before serving.
Personal touch: I always give it a final taste before serving. If it’s a little too salty, I’ll add a dash of water or extra stock to mellow it out.
Ingredient Science Spotlight
Each ingredient in this gravy plays a pivotal role in creating that perfect balance of flavor:
- Lamb drippings: These are key. They carry the essence of the roast lamb, so every drop adds depth. The fat in the drippings coats the flour, forming a roux that thickens the gravy.
- Onion and garlic: Onions add sweetness as they caramelize, while garlic gives an aromatic, savory backdrop. They create a flavor base that elevates the gravy from good to great.
- Flour: This is your thickening agent. When you cook it with the drippings, it absorbs the fat and starches, allowing the gravy to thicken without being gloopy.
- Stock: It’s all about building umami here. The stock serves as the body of the gravy, giving it that rich mouthfeel. The longer you simmer it, the more concentrated and flavorful it becomes.
- Rosemary: This herb has a strong, piney flavor that complements the lamb beautifully. It infuses the gravy with a fragrant, herby note that cuts through the richness.
Expert Tips
- Use quality stock: The stock is the backbone of your gravy. If you can, make your own, or go for a good-quality store-bought one.
- Don’t rush the caramelizing: Take your time with the onion and garlic. It might seem like a small step, but it adds so much flavor to the base.
- Strain if you prefer smooth gravy: Some people like chunky gravy, but if you’re aiming for a refined, silky texture, a quick strain through a fine mesh sieve works wonders.
- Make-ahead option: This gravy can be made ahead of time and stored in the fridge for a day or two. Just reheat it gently on the stovetop and whisk in a little water if it thickens too much.
Recipe Variations
- Red wine gravy: Add a splash of red wine after you’ve sautéed the onion and garlic. Let it cook off before adding the stock.
- Minty twist: Rosemary is the classic pairing for lamb, but if you’re feeling adventurous, toss in some fresh mint leaves for a refreshing flavor boost.
- Vegetarian option: Swap lamb drippings for olive oil and use vegetable stock. It’s a great way to adapt the recipe for non-meat eaters while still keeping the flavors rich.
Final Words
I’ve tried a lot of gravies over the years, and this one is by far my favorite. It’s simple, yet so satisfying. It turns a roast lamb dinner into something special, and once you master it, you’ll find yourself making this gravy on repeat.
FAQs
What Makes Jamie Oliver’s Lamb Gravy Special?
Jamie’s lamb gravy stands out for its rich, savory flavors. It uses roasted lamb drippings and fresh herbs for depth and a perfect finish.
Can I Make Jamie Oliver’s Lamb Gravy In Advance?
Yes, you can! The gravy can be made ahead and reheated. Just make sure to store it in an airtight container in the fridge.
What If I Don’t Have Lamb Drippings For The Gravy?
You can substitute lamb drippings with beef drippings or make a quick stock using lamb bones to get a similar flavor.