Preparation Time: XXXXXX Minutes
My Mum's Gravy
Sunday lunch at our house was nearly always roast lamb with all the trimmings. My job was to pick some mint that grew in a border at the side of the house, and make fresh mint sauce. Mum did all the rest, the last job being the making of the gravy. When my plate was empty and there was still a bit of gravy left on it, I would dunk in a slice of bread to mop it up. then when the bread was too dry, I'd pour on a bit more gravy. Mum never made enough.
Prep: 10 minutes
Take the roasted lamb out of the roasting tray and put to one side and keep warm. Place the roasting pan on the stove top over a very low burner and let the fat and juices from the lamb heat up. Add a couple of tablespoons of flour and stir into the juices with a wooden spoon, making a roux. Then, holding a corner of the pan with an oven glove, tip it so the opposite corner is directly over the heat. slowly pour in water, mixing it with the roux and stirring constantly until you have a smooth liquid. Increase the heat to get the gravy to boiling point, again stirring constantly. he gravy will start to thicken - reduce the heat and let simmer for a few minutes. Add more water if the gravy becomes too thick - the drained juice from cooking other vegetables such as peas or carrots makes for an even tastier gravy than just plain water.