Jamie Oliver Lamb Gravy Recipe [Tips & Tricks]

I remember the first time I tried making lamb gravy. I was in my tiny apartment, trying to impress some friends with a homemade dinner. Lamb was on the menu, but I had never made gravy before. I pulled out Jamie Oliver’s recipe, and honestly, it felt like I had unlocked a culinary secret. The flavors were so rich, the consistency just perfect. Ever since, that gravy recipe has become a staple in my cooking. It’s hearty, comforting, and-dare I say-almost magical. If you’ve ever wondered how to make the perfect lamb gravy, you’re in for a treat!

Jamie Oliver’s Lamb Gravy Recipe

Jamie Oliver’s lamb gravy is one of those recipes you want to have in your back pocket. What makes it stand out is the simplicity and the depth of flavor. It’s not just a last-minute afterthought; it’s a part of the experience. He uses the natural drippings from the lamb and layers them with herbs and wine, creating a gravy that feels luxurious and rustic all at once.

The first time I followed this recipe, I couldn’t believe how everything just came together. The method Jamie uses to build up the flavors makes the gravy taste like it’s been simmering for hours, when in reality, it’s just a few steps. This is a recipe you’ll want to keep coming back to, guaranteed.

Ingredients Needed

• Lamb drippings – The star of the show! These drippings provide the rich, flavorful base.
• Olive oil – For sautéing and giving the gravy a silky finish.
• Carrot – Adds a subtle sweetness and depth.
• Onion – Provides aromatic richness.
• Garlic – A burst of bold flavor that enhances everything.
• Rosemary – A fragrant herb that pairs beautifully with lamb.
• Thyme – Another earthy herb that complements the lamb perfectly.
• Red wine – Adds complexity and depth; you can use any full-bodied red.
• Flour – To thicken up the gravy and give it that perfect consistency.
• Stock – Lamb or beef stock works best for this recipe, adding that meaty richness.
• Salt & Pepper – Essential for seasoning and balancing the flavors.

How To Make Jamie Oliver’s Lamb Gravy

Here’s a breakdown of the method that makes this gravy so magical:

1. Collect the drippings: After roasting your lamb, pour off the juices from the roasting pan. You want to keep all those flavorful bits at the bottom-they’re liquid gold.
2. Sauté the vegetables: Heat olive oil in a pan and sauté chopped onions, carrots, and garlic. Let them get soft and caramelized for about 10 minutes. The natural sweetness will start to come through.
3. Add the herbs: Toss in your rosemary and thyme. Let them mingle with the veggies. The aroma? Incredible.
4. Deglaze with wine: Pour in your red wine to deglaze the pan, scraping up any crispy bits. Let the wine reduce by half, intensifying the flavors.
5. Add flour: Stir in the flour and cook for about 2 minutes. This step will help thicken the gravy.
6. Pour in the stock: Gradually add the stock, stirring constantly. Bring the mixture to a simmer and let it thicken for about 10-15 minutes.
7. Combine with drippings: Pour the lamb drippings into the gravy, stirring well. Season with salt and pepper to taste.
8. Strain (optional): For a smoother texture, strain the gravy through a fine-mesh sieve before serving.

And that’s it! You’re left with a rich, savory lamb gravy that’ll take your meal to the next level.

Ingredient Science Spotlight

What’s so special about Jamie Oliver’s ingredients? Let’s break it down:

• Lamb drippings: These are full of umami-a savory flavor that’s a key player in creating depth. The fat from the lamb also acts as a natural thickener and adds richness to the gravy.
• Red wine: The acidity in the wine helps balance the fat from the lamb. Plus, wine contains tannins which enhance the mouthfeel of the gravy, giving it a sophisticated finish.
• Herbs (rosemary and thyme): These herbs release aromatic oils when cooked, infusing the gravy with a warm, earthy flavor. The oils also help in binding the flavors together.
• Flour: While it’s a thickening agent, flour also absorbs some of the flavors from the pan and helps give the gravy its desired silky consistency.
• Stock: Whether lamb or beef, stock provides a base full of collagen and gelatin, which helps in creating that velvety mouthfeel. It’s the secret behind that luxurious texture we all crave in a good gravy.

Expert Tips

• Rest your lamb: Don’t pour all the drippings right away. Let the lamb rest first, so the juices settle and you get the cleanest drippings.
• Consistency: If your gravy is too thick, add more stock or water. If it’s too thin, cook it a little longer or add a touch more flour to help it thicken.
• Flavor boost: If you want to elevate the flavor even more, add a splash of balsamic vinegar or Worcestershire sauce towards the end of cooking. It’ll add a nice tangy kick.
• Make ahead: You can make the gravy in advance! Just store it in the fridge for up to 3 days and reheat gently before serving. It’ll only get more flavorful over time.
• Strain for smoothness: If you like a smooth gravy without any vegetable bits, don’t skip the straining step. It makes a world of difference.

Recipe Variations

• Minted Lamb Gravy: Add fresh mint leaves to your gravy, especially if you’re serving it with a classic mint jelly. The mint gives a refreshing contrast to the rich lamb flavors.
• Spicy Lamb Gravy: For a kick, toss in some chili flakes or a splash of hot sauce. The heat will pair surprisingly well with the earthy lamb.
• Citrusy Twist: Add a bit of orange zest or a squeeze of lemon juice to bring a citrusy brightness to your gravy. It’s a great option if you want a lighter version.
• Mushroom Lamb Gravy: Add finely chopped mushrooms to the base for an umami boost and earthy depth. The mushrooms blend seamlessly with the lamb.

Final Words

What I love about Jamie Oliver’s lamb gravy is how adaptable it is. It doesn’t just pair perfectly with lamb-it can go with any roast meat, mashed potatoes, or even a hearty serving of roasted vegetables. This gravy is a reminder that, with the right ingredients and a little patience, you can transform something simple into something extraordinary. Whether you’re a beginner cook or a seasoned pro, this recipe is guaranteed to make your next meal memorable.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Lamb Gravy Recipe?

You’ll need lamb drippings, flour, stock (preferably lamb or beef), red wine, rosemary, garlic, and seasoning.

Can I Make Jamie Oliver’s Lamb Gravy Without Red Wine?

Yes, you can substitute red wine with extra stock or balsamic vinegar for a rich flavor.

How Do I Get A Smooth Texture For The Gravy?

Make sure to whisk the flour into the lamb drippings gradually, then slowly add the stock to avoid lumps.

Can I Use Lamb Stock Instead Of Beef Stock In Jamie Oliver’s Lamb Gravy?

Yes, lamb stock works beautifully for an extra depth of flavor in the gravy.

How Long Does Jamie Oliver’s Lamb Gravy Take To Cook?

It takes about 15 to 20 minutes to cook once you’ve added all the ingredients.

Is Jamie Oliver’s Lamb Gravy Recipe Suitable For Vegetarians?

No, it’s made with lamb drippings, but you can use vegetable stock and olive oil to make a vegetarian version.

Can I Make The Gravy Ahead Of Time?

Yes, you can make it in advance and store it in the fridge for up to 3 days. Just reheat it gently before serving.

How Can I Make The Gravy Thicker If It’s Too Runny?

You can whisk in a little more flour or cornflour mixed with water to thicken it.

What’s The Best Way To Season Jamie Oliver’s Lamb Gravy?

Taste as you go! Add salt, pepper, and a pinch of rosemary or thyme for an aromatic boost.

Can I Add Other Herbs Or Spices To Jamie Oliver’s Lamb Gravy Recipe?

Absolutely! Try adding thyme, bay leaves, or even a bit of mustard for extra flavor.