Sunday on a plate: Lamb roast, cauli mash, sauteed kale, creamy gravy...
Originally uploaded by Manne.
Spent most of today indoors, brief trip to the local offie for some Ryvita crackers to go with some lovely Appenzeller cheese aside.
On her way back from the gym W had a stroke of genius and brought home the finest boneless leg of lamb Waitrose could offer.
Few hours later: bliss on a plate, ready for carving.
Made a quick gravy based on the juices in the roasting dish, simply adding about 100 ml of white wine with the juices in a sauce pan (to which I salvaged the meat juices after cracking the porcelain roasting tray, barely avoiding the disaster of gravy-less roast) and letting that simmer for a while.
Then added 2 tsp of corn flour (first thoroughly mixed in a glass of about 50 ml of cold water) to thicken it up a bit.
Lastly I whisked in a big dollop of creme fraiche (about 2-3 tbsp) to add some freshness and give it a nice and silky sheen.
Best gravy I ever made, I think. Probably more thanks to the sweetness of the lamb roast juice than anything I did... Went incredibly well with the cauliflower mash.
Looked around online for some varieties on gravy recipes and found this more elaborate method which certainly sounds like a great gravy to go with a great roast!
What is your favourite roast: lamb, chicken or beef? Got any great gravy secrets to reveal? Would love it if you shared your best tips in the comments below!
