Best 4 Butter Lamb In 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.

BUTTER LAMB IN GRAVY

Steps:

• 1. Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.
• 2. Direction: Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for 20 mintutes, or until lamb is tender. When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.

BEST LAMB GRAVY

Steps:

• Gently fry onion and garlic in oil until soft.
• Add stock and wine and bring to the boil.
• Simmer uncovered for 20 minutes to reduce.
• Add rosemary and redcurrant jelly, stir until disolved.
• Serve immediately.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

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.