A glossy, pourable jus made with the roasting juices from our garlic-herb lamb.
Recipe by Daniel
Ingredients
- All lamb roasting juices and browned bits
- 200 ml beef stock
- 1 garlic clove, crushed
- ½ tsp Italian herb blend
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- Black pepper
- 1 tsp cold butter
- Any juices released by the resting lamb
Method
- Pour the lamb drippings into a saucepan. If there is a large amount of clear fat, remove most of it, retaining about 1 tbsp and all the darker meat juices.
- Heat over medium heat. Add the garlic and cook for about 30 seconds.
- Add stock, herbs, Worcestershire, Dijon and pepper. Scrape in the browned bits. Bring to the boil and reduce at a strong simmer for 5–8 minutes.
- Add the resting juices and taste before adding any salt. Turn off the heat and whisk in the cold butter.
Kitchen notes
The dry-brined lamb drippings may already be salty. This is a concentrated jus, not a thick gravy.