Healthy Pork and Lamp Recipes - Lamb Gravy Recipe

Ingredients

• Drippings from Mediterranean Leg of Lamb

• 1 cup chicken broth

• 3/4 teaspoon guar or xanthan

• Salt and pepper to taste

Serves 1

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Method:

1. Skim the fat off of the drippings from the roast. (Fat will ruin the texture of your gravy.)

2. Pour 1/2 cup of the chicken broth into the roasting pan with the skimmed drippings, and stir it around, scraping up the yummy browned bits from the rack and the bottom of the pan. When most of the stuck-on stuff is dissolved into the broth, put the roasting pan over medium-high heat.

3. Put the rest of the chicken broth in a blender with the guar or xanthan, and run the blender for a few seconds to dissolve all of the thickener.

4. Pour the thickened broth into the roasting pan, and stir until all the gravy is thickened. (It it gets too thick, add a little more chicken broth; if it's not Quite thick enough, let it simmer for a few minutes to cook down.)

5. Salt and pepper the gravy to taste, and serve with the leg of lamb.