Lamb Shallot Gravy Recipes

LAMB & SHALLOT GRAVY

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.

MUSHROOM GRAVY

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

ROASTED LEG OF LAMB WITH SMASHED FINGERLINGS AND ZINFANDEL GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan over high heat.
• Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside. Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour. Remove and let rest at least 10 minutes before slicing.
• While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.
• Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.
• In a saucepan, over medium heat, melt the butter and whisk in the mustard. Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half. Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
• To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes. Serve the remaining sauce on the side.

SHALLOT-BRANDY SAUCE

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

HERBED LAMB WITH MINT SHALLOT SAUCE AND RUTABAGA PURéE

Steps:

• Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
• Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
• Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

SPRING LAMB WITH MINTED GRAVY

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).

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.