Caper Sauce for Roast Lamb

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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  • 45 g butter
  • 45 g flour
  • 400 ml


Make this sauce while the lamb is resting prior to carving. If you’ve braise-roasted the lamb as mooted above, try to remove as much fat as you can from the roasting tin. I am hopeless at it, so what I suggest is that you pour the juices into a measuring jug and mop the top, where the fat is, with some kitchen towel. If you find those gravy dividers effective, use one of them, but I find they m