White Wine Lamb Pan Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE WINE GRAVY



White Wine Gravy image

Lump-free gravy doesn't have to be hard to make. Amanda Haas teaches you how to get velvety results using the pan drippings from her Classic Roast Turkey.

Provided by Food Network

Categories     condiment

Time 20m

Yield 8 servings

Number Of Ingredients 8

Pan drippings from Classic Roast Turkey, see Classic Roast Turkey recipe
1/2 cup finely chopped shallots
2 cups dry white wine
2 cups chicken or turkey stock, more or less as needed (see Step 2)
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
  • Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
  • Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

WHITE-WINE GRAVY



White-Wine Gravy image

You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 35m

Number Of Ingredients 5

Drippings from Herb-Rubbed Turkey
1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Coarse salt and freshly ground pepper

Steps:

  • While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
  • Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
  • Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

Nutrition Facts : Calories 64 g, Protein 3 g

LAMB PAN SAUCE



Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

  • Pour red wine into the roasting pan in which the Lamb was cooked.
  • Place over medium heat, and scrape up browned bits from bottom of pan.
  • Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
  • Strain sauce into a gravy boat, and serve hot with sliced lamb.

WINE-BRAISED LEG OF LAMB WITH GARLIC



Wine-Braised Leg of Lamb With Garlic image

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.

Categories     Wine     Garlic     Lamb     Braise     Dinner     White Wine     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

1 5 3/4-pound bone-in leg of lamb, well trimmed
4 large garlic cloves, minced, divided
3 large heads of garlic, cut horizontally in half
1 bunch fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine (such as Chardonnay)
2 tablespoons (1/4 stick) butter

Steps:

  • Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
  • Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

WHITE WINE LAMB PAN GRAVY



WHITE WINE LAMB PAN GRAVY image

Categories     Sauce     Lamb

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 tablespoons flour
2 cups lamb stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper

Steps:

  • Add olive oil to the roasting pan after removing the lamb roast. Add the white wine to deglaze the pan and reduce by half. Whisk in flour. Then whisk in the Dijon mustard and the stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over lamb.

CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY



Chicken Fried Lamb with White Wine Pan Gravy image

Provided by Carla Hall

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 whole egg, plus more if needed, for dredging
1/4 cup vegetable oil, for cooking
1 tablespoon vegetable oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
  • Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
  • For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.

SLOW ROAST LEG OF LAMB WITH WHITE WINE



Slow Roast Leg of Lamb With White Wine image

This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.

Provided by PetsRus

Categories     Lamb/Sheep

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 lbs leg of lamb
2 tablespoons plain flour
salt and pepper
1 lb peeled small onion or 2 large sliced onions
4 garlic cloves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1 teaspoon dried rosemary or 3 -5 sprigs fresh rosemary
2 tablespoons red currant jelly

Steps:

  • Preheat the oven to 325°F.
  • Pour the oil into a large, sturdy roasting tin and set it over the stove top.
  • Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
  • Season the lamb with salt and pepper then roll it in the flour.
  • Brown the lamb all over in the hot oil for 5-10 minutes.
  • Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  • Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
  • Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
  • Take the lamb out of the tin and place on a large board to rest in a warm place.
  • If needed skim off and reduce the pan juices, mash up the onions a bit.
  • Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3

LAMB GRAVY



Lamb Gravy image

Make and share this Lamb Gravy recipe from Food.com.

Provided by Chef Marie 4

Categories     < 30 Mins

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

pan dripping (juices from lamb)
2 lamb stock cube
1/2 glass white wine
2 sprigs rosemary or 1/2 teaspoon dried rosemary
1 tablespoon flour
1 teaspoon butter
1/2 teaspoon mint
salt and pepper

Steps:

  • Put roasting tray on hob.
  • Spoon fat off.
  • Make 500ml stock from the lamb stock cubes.
  • Heat juices in tray on hob.
  • Stir in stock a little at a time.
  • Add the wine and rosemary on high heat.
  • Sieve in the flour and then add the butter.
  • Add the mint.
  • Heat until thickened.
  • Enjoy!

Nutrition Facts : Calories 30.9, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.8, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.2

More about "white wine lamb pan gravy recipes"

LAMB GRAVY WITH OR WITHOUT PAN DRIPPINGS - CHEF NOT …
lamb-gravy-with-or-without-pan-drippings-chef-not image
2021-04-13 How to make this gravy recipe without pan drippings. Melt the butter in a small heavy-based saucepan. Add the flour and combine. Mix over low heat …
From chefnotrequired.com
5/5 (1)
Total Time 20 mins
Category Sauce/Condiment
Calories 125 per serving
  • Take the pan your roast lamb has been cooked in and remove fat, reserving around 2-3 tbsp of fat in the pan.


WHITE WINE GRAVY WITH HERBS - MEDITERRANEAN LATIN LOVE AFFAIR
white-wine-gravy-with-herbs-mediterranean-latin-love-affair image
2020-11-25 Add wine slowly and whisk vigorously, wine will evaporate. Add the warm stock slowly and continue whisking, lower heat to low. As the gravy is cooking to achieve desired consistency add finely chopped sage, thyme and …
From mediterraneanlatinloveaffair.com


10 BEST SAUCE GRAVY FOR LAMB RECIPES | YUMMLY
10-best-sauce-gravy-for-lamb-recipes-yummly image
2022-05-08 cilantro leaves, red wine vinegar, parsley leaves, ground cumin and 4 more Hollandaise Sauce KitchenAid fresh lemon juice, unsalted butter, large egg yolks, kosher salt
From yummly.com


ROAST LEG OF LAMB WITH RED WINE GRAVY - SWEET & SAVORY
roast-leg-of-lamb-with-red-wine-gravy-sweet-savory image
2019-10-03 Room temperature lamb cooks more evenly. Preheat the oven to 350°F. Place the lamb leg on a rack in roasting pan, fat side up. Zest the lemon and juice it. You should get about 3 tablespoons of lemon juice. In a small bowl, …
From sweetandsavorybyshinee.com


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY RECIPE
Directions. Preheat the oven to 250 degrees F. For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then ...
From pauladeen.com
Servings 4
Total Time 33 mins
Estimated Reading Time 2 mins


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY – RECIPES NETWORK
2015-04-24 For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back ...
From recipenet.org


LAMB IN GRAVY | DOCTORWINE
2021-03-27 1.2kg lamb (leg, should or chops) cut into pieces of around 50g each, a 100g slice of prosciutto, 1 small onion, 2 (5) tablespoons extra-virgin olive oil, ½ glass dry white wine, 3 egg yolks, 1 juicy lemon, a little flour, parsley, marjoram, salt and pepper and 1 …
From doctorwine.it


PORK LOIN WITH WINE AND HERB GRAVY - SEASONS AND SUPPERS
2014-11-11 Heat the oil in a large Dutch oven (or similar, heavy-bottomed pan) over medium-high heat. Saute the pork for about 5 minutes on each side, then remove it to a plate. In the same pan over medium heat, saute the garlic, rosemary and sage, stirring, for about one minute. Add the wine to the pan and use a wooden spoon to scrape the bottom of the ...
From seasonsandsuppers.ca


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY | RECIPE | PAN …
Feb 8, 2013 - Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network. Feb 8, 2013 - Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


LAMB GRAVY WITH OR WITHOUT PAN DRIPPINGS | RECIPE CART
500 ml lamb stock (2 cups (see my notes)) 2 tbsp butter 3 tbsp plain/all-purpose flour ½ tsp fine salt (extra to taste) 60 ml dry red wine (¼ cup (optional)) Export 4 ingredients for grocery delivery
From getrecipecart.com


RICH PAN GRAVY RECIPE - PAM ANDERSON | FOOD & WINE
This turkey gravy is flavored with slowly simmered turkey pieces, turkey pan juices, onion and dry white wine. It's a spectacular condiment for Thanksgiving dinner.
From foodandwine.com


WHITE WINE GRAVY - CRUMBLYCOOKIE.NET
2011-11-07 4. Place the roasting pan on 2 stovetop burners over medium heat; add the wine and defatted pan juices to the pan, bring to a simmer, and scrape to loosen any brown bits from the bottom of the pan. 5. Add the liquids from the deglazed roasting pan to the broth mixture. Bring to a simmer over medium-high heat, then reduce the heat to low and ...
From crumblycookie.net


BEST LAMB GRAVY | DINNER RECIPES | WOMAN & HOME
2019-04-19 Method. Remove the roast lamb from the roasting tray and cover well with foil to rest whilst you prepare the gravy. Heat the lamb fat and star anise in the lamb roasting pan with the flour, using a whisk, stir the mixture over a medium heat. Slowly stir in the stock, whisking continuously, along with the pomegranate molasses and red wine.
From womanandhome.com


RECIPE FOR ROAST LAMB WITH WINE GRAVY - COOKING ON CLOUD WINE
Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread …
From cookingoncloudwine.com


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY | FOOD NETWORK …
Dec 31, 2011 - Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network. Dec 31, 2011 - Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network. Dec 31, 2011 - Get Chicken Fried Lamb with White Wine Pan Gravy Recipe from Food Network. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


WHITE WINE SLOW-BRAISED LAMB RECIPE - BBC FOOD
Method. Preheat the oven to 170C/325F/Gas 3. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot ...
From bbc.co.uk


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY RECIPE | CARLA HALL …
2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1 whole egg, plus more if needed, for dredging; 1/4 cup vegetable oil, for cooking; 1 tablespoon vegetable oil; 1/2 cup dry white wine
From mastercook.com


LAMB SHANKS WITH WHITE WINE-GARLIC SAUCE - SHEPHERD SONG FARM
2021-12-20 Cooking the shanks. Put the lamb shanks into a pot they can fit snugly. Add the remaining ingredients, cover with a piece of parchment, then cook at 250 F for 3 hours or until the lamb is tender and the meat gives when pierced. Discard the rosemary. Remove the pot to cool completely, then refrigerate overnight.
From shepherdsongfarm.com


LEMON AND ROSEMARY ROAST LEG OF LAMB WITH A LEMON AND WHITE …
Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment. Add the remaining wine, stock and any meat juices from the ...
From simplybeefandlamb.co.uk


WHITE-WINE GRAVY RECIPE - FOOD NEWS
Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and […]
From foodnewsnews.com


ROAST LEG OF LAMB WITH WINE GRAVY - ALBERTA LAMB
Combine wine, garlic, salt and morels or mushrooms in a covered roasting pan. Pour over leg of lamb. Cover and roast 325 F about 30 minutes for each pound of lamb. Once the roast is done, remove to platter and with the roaster on medium-high heat, add the 2 tablespoons corn starch mixed in ½ cup water. Stir until gravy thickens.
From albertalamb.ca


THE EASIEST ROAST BEEF WITH WHITE WINE PAN GRAVY – SERVED WITH ...
2017-05-01 White Wine Pan Sauce. Pan drippings 1 cup dry white wine 1/2 cup water 3 tbsp flour salt and pepper to taste, if needed. Deglaze drippings with wine and water. Simmer for about 3 minutes. Strain out the chunks and return liquid to pan. Whisk in 1 tbsp flour at a time and continue whisking until the sauce thickens a bit.
From cheznousdinners.com


THE PERFECT SUNDAY SLOW ROAST LAMB - KIDS EAT BY SHANAI
Slice onions and garlic and layer on bottom of slow cooker, place lamb on top, season well with salt and pepper, drizzle honey over lamb and then add the white wine. Throw in the bay leaves, sage leaves and rosemary and cook on high for 4 hours. Serve with roast potatoes, peas and gravy made from the juices in the bottom of the slow cooker.
From kidseatbyshanai.com


RED WINE GRAVY FOR LAMB RECIPES - TUTDEMY.COM
Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the ...
From tutdemy.com


WHITE WINE GRAVY | MRFOOD.COM
Pour the 1/2 cup fat into a saucepan and whisk in 1/2 cup flour. Cook over medium heat until bubbly, stirring constantly. Skim off and discard any additional fat from the drippings in the measuring cup and add enough chicken broth to make 4 cups of liquid total. Pour drippings mixture into saucepan, stir in wine, and continue cooking gravy ...
From mrfood.com


RECIPE - PAN GRAVY
Shop early this year for the best selection of gifts and holiday favourites. See our Holiday Shopping Tips.
From lcbo.com


WHITE WINE GRAVY RECIPE - FOOD NEWS
Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Melt butter over medium high heat in medium saucepan. When foaming subsides, add shallots and cook, stirring occasionally, until softened, about […]
From foodnewsnews.com


ROAST LAMB WITH WINE GRAVY - DAIRY FREE RECIPES
One serving contains 818 calories, 105g of protein, and 34g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 3. Easter will be even more special with this recipe. A mixture of leg of lamb, beef stock, garlic, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com


10 BEST WHITE WINE SAUCE FOR LAMB CHOPS RECIPES
The Best White Wine Sauce For Lamb Chops Recipes on Yummly | White Wine Sauce For Pasta, White Wine Sauce For Pasta, White Wine Sauce
From yummly.com


ROAST LAMB WITH A RED WINE GRAVY - GOOGIES KITCHEN LIFE
2018-03-30 Pour the onion, garlic, rosemary, red wine and any remaining juices into the saucepan. Add in the bone broth and leave on a medium heat. Once it starts to simmer strain the onion, garlic and rosemary away. Pour it into a jug with a sieve on the top of it. Then pour the gravy into the pan again and add two tablespoons of brown rice flour.
From googieskitchenlife.com


CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY - LUNCH RECIPES
Chicken Fried Lamb with White Wine Pan Gravy might be just the main course you are searching for. One portion of this dish contains approximately 24g of protein, 17g of fat, and a total of 344 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have milk, cayenne pepper, wine, and a ...
From fooddiez.com


GARLIC AND WHITE WINE TURKEY GRAVY RECIPE - RECIPETIPS.COM
1. Mix Gravy Mix, flour, garlic powder and thyme in large saucepan. Gradually stir in water, turkey drippings and wine with wire whisk until smooth. 2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will thicken upon standing.)
From recipetips.com


WHITE WINE-BRAISED LAMB SHOULDER WITH RED WINE JUS RECIPE
Step 1. Preheat the oven to 325°. Season the lamb with salt and pepper. In a large roasting pan set over 2 burners, heat 1/4 cup of the olive oil until shimmering. Add the lamb and brown it …
From foodandwine.com


Related Search