If you like lamb, this is a flavorful gravy that brings out the best in the meat. I always make it when I've roasted a leg of lamb. Just be careful not to dribble any on your tie or blouse!
Lamb Wine GravyTo make the gravy, remove the lamb from the roasting pan and drain the excess fat. Add the beef stock and Madeira to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Cook down until reduced by half. Meanwhile, in a small cup, mix the cornstarch and water until smooth. Whisk this into the beef stock mixture. Bring to a boil. Season with salt and pepper. Keep hot until ready to serve. Makes 2 cups.
(Photo by: David Silverman/Getty Images)
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