ROAST LEG OF LAMB WITH RED WINE GRAVY
Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.
Provided by Irmgard
Categories Lamb/Sheep
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
- Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
- Combine the oil, lemon juice and rosemary; brush over the lamb.
- Let stand at room temperature for 30 minutes.
- On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
- Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
- To make the gravy, skim the fat from the pan.
- Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
- Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
- Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
- Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
- Blend in the tomato paste.
- Taste and adjust the seasoning with salt and pepper.
- Strain if desired.
- Slice the lamb and serve with the gravy.
POT ROAST AND VEGETABLE GRAVY
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 30 to 40 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.
POT ROAST AND VEGETABLE GRAVY
Steps:
- Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.
BEEF LIVER WITH COUNTRY GRAVY
This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you.
Provided by Cindy1
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
- While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
- Shake till mixed thoroughly.
- Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
- Reserve the flour mixture for the gravy.
- Brown the liver in the oil on both sides, remove them from the pan and set aside.
- Turn down the heat to low and toss in the onions and saute til clear.
- Remove pan from heat.
- Whip together milk and remaining flour until smooth.
- Return the pan to the burner and turn on medium-low.
- Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
- Let simmer for 2 minutes.
- (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
- ,or until you see no more blood from the steaks.
EASY VEGETARIAN GRAVY
I made this up after forgetting to buy a pre-made gravy on Christmas. I'm glad I did! It's the best vegetarian gravy I've ever tried!
Provided by Millie42889
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Combine broth, vegetable base, onion, garlic salt, and pepper in a medium pot. Cook over medium heat while stirring occasionally until it comes to a full boil.
- Slowly stir in flour and whisk constantly until sauce is thick, 5 to 10 minutes.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 13.7 g, Fat 0.5 g, Fiber 1.3 g, Protein 2.1 g, Sodium 1215.7 mg, Sugar 2.2 g
15-MINUTE VEGETARIAN GRAVY
A milk gravy for lacto-vegetarians you can feel good about eating. Look for a ham base that doesn't contain pork, just ham flavoring, like Orrington Farms or Haco Swiss. Serve over biscuits.
Provided by Deselle
Categories Side Dish Sauces and Condiments Gravy Recipes Vegetarian Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
- Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 10.3 g, Cholesterol 9.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 180.5 mg, Sugar 4.3 g
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
ROASTED GARLIC GRAVY
Garlic lovers unite! Roasting a whole head of garlic gives this sauce a gourmet (yet surprisingly mellow) flavor. Serve over Chickpea-Veggie Loaf and/or baked potatoes. From the vegan restaurant "It's Only Natural" in Middleton, CT.
Provided by White Rose Child
Categories Sauces
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
- Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
- Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
- Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 83.7, Fat 4.8, SaturatedFat 0.5, Sodium 227.2, Carbohydrate 9.1, Fiber 1.2, Sugar 0.2, Protein 2.1
OVEN-BROILED LAMB CHOPS WITH GRAVY
This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.
Provided by st pete's yankee
Categories Lamb Chops
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g
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