Rosemary Gravy

A Simple Gravy for Lamb


Preparation info

  • Makes

    300 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

A gravy to serve with roast lamb.


  • 300 ml (10 fl oz) lamb, beef or chicken stock
  • 1 large


  • Place the lamb stock, rosemary and redcurrant jelly in a saucepan and simmer for 5-6 minutes.
  • Loosen the cornflour with a little water, whisk into the stock and simmer for a further 2-3 minutes.
  • Stir in the butter and season with salt and pepper. Remove the rosemary sprig from the sauce and serve.