Lamb gravy is a simple and flavorful sauce made from the juices of roasted lamb that will elevate any lamb dinner! This rich gravy is made with 4 ingredients and only takes minutes to prepare. You'll never want to use a lamb gravy mix again after making this amazing sauce from scratch!
Easy Homemade Lamb Gravy Recipe
This easy lamb gravy made from scratch will be your new go-to sauce to elevate any lamb dinner because it's just that simple! No need to buy a pre-made gravy mix ever again.
My lamb gravy is thick, salty, and great for complimenting lamb meat, bread, and mashed potatoes! Make this gravy and a roasted lamb for any special occasion and you won't be disappointed.
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🥘 Lamb Gravy Ingredients
You will only need 4 ingredients to make this rich and flavorful sauce. If you don't have lamb drippings available, you can use butter instead.
- Lamb Drippings - ¼ cup of drippings (from roasted lamb, *If you do not have drippings see notes).
- Beef Broth - 1 ¾ cup of beef broth.
- Salt & Pepper - ⅛ teaspoon of each, salt & pepper (to taste).
- Cornstarch - 2 tablespoons of cornstarch.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Lamb Gravy
My homemade gravy only takes 5 minutes of prep work and 10 minutes on the stove top! All you need is a saucepan, a wooden spoon, and a silicone whisk.
This recipe will make roughly 6 servings, depending on how much gravy you like to serve with your meal, you can always double it!
- Prep drippings and fond. Pour the roasted lamb ¼ cup of drippings into a medium saucepan. Be sure to scrape all the brown bits (fond) from the bottom of the roasting pan and include them as well.
- Add ingredients. Add the 1 ¾ cup of beef broth, ⅛ teaspoon each of salt & pepper, and 2 tablespoons of cornstarch to the lamb drippings and whisk until smooth.
- Boil and whisk. Bring the gravy to a boil, then remove from heat and whisk. Adjust the gravy consistency with more broth if needed then taste-test your gravy and add salt and/or pepper as needed.
- Enjoy. Serve immediately while warm.
I make the gravy from the drippings of my lamb roast then slice it open and pour the sauce on top! If you need more assistance with choosing the right cut of lamb and how to roast it, check out my how to roast lamb post. Enjoy!
💭 Angela's Tips & Recipe Notes
- To make your gravy extra flavorful, use a bouillon cube or use Better Than Bouillon beef base.
- If you don't have lamb drippings, use ¼ cup of melted butter in its place.
- Use high-quality beef stock or broth for the best flavor.
🥡 Storing & Reheating
Once cooled, the lamb gravy can be kept in a shallow airtight container and refrigerated for up to 4 days.
Cooled leftover lamb gravy can be placed in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Lamb Gravy
Reheat leftovers in a saucepan over medium heat until it reaches your desired temperature.
❓ Recipe FAQs
Yes absolutely! After the gravy is cooked and cooled, place it in an airtight container and refrigerate for up to four days. Reheat gravy on the stovetop to serve.
Lamb gravy would be great on any lamb meat dinner! I especially love slathering gravy on a roasted boneless leg of lamb. It would also be great on roasted lamb shanks and pan-seared lamb chops.
If you don't have a roasted lamb available to collect drippings from, you can use ¼ cup of butter instead. I would suggest adding a beef bouillon cube to add flavor if you are not collecting the natural drippings.
😋 Delicious Lamb Recipes
- Grilled Lamb Steaks- These juicy and tender lamb steaks are perfect for any date night or special occasion!
- Smoked Leg Of Lamb- This leg of lamb is seasoned with a Mediterranean-inspired rub and smoked to perfection!
- Roasted Rack Of Lamb- The perfect hands off and elegant rack of lamb dinner the whole family will love!
- Lamb Breast- The juiciest and most tender lamb dinner that is great to serve on the holidays!
- Pan-Seared Lamb Chops- A restaurant-quality lamb chop seasoned with garlic, rosemary, and butter!
- Slow Cooker Boneless Leg Of Lamb- A comforting leg of lamb slow-cooked with a flavorful broth and potatoes!
📖 Recipe Card
Lamb Gravy
Ingredients
- ¼ cup drippings (from roasted lamb)
- 1 ¾ cup beef broth
- each, salt & pepper (to taste)
- 2 tablespoon cornstarch
Instructions
- Pour the roasted lamb drippings into a medium saucepan. Be sure to scrape all the brown bits (fond) from the bottom of the roasting pan and include them as well.
- Add the beef broth, seasoning, and cornstarch to the lamb drippings and whisk until smooth.
- Bring the gravy to a boil, then remove from heat and whisk. Adjust the gravy consistency with more broth if needed then taste-test your gravy and add salt and/or pepper as needed.
- Serve immediately while warm.
Notes
- To make your gravy extra flavorful, use a bouillon cube or use Better Than Bouillon beef base.
- If you don't have lamb drippings, use ¼ cup of melted butter in its place.
- To store: Once cooled, the lamb gravy can be kept in a shallow airtight container and refrigerated for up to 4 days.
- To freeze: Cooled leftover lamb gravy can be placed in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Reheat leftovers in a saucepan over medium heat until it reaches your desired temperature.
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