Gravy for a Lamb Roast?

[cybrkitn]

Ok, since I'm new to cooking a boneless lamb roast what type of gravy goes with it and does anyone have any easy to make gravy recipes?

I'm making this for DH and DS tonight (I don't like the taste of lamb so I'm having something else). It's s 2.4 pound roast. Thankfully the directions on how to cook it is on the package, but I'm clueless as to what type of gravy to make. Help!

Thanks!

 

[lizabu]

Lamb is so moist and juicy not a lot of people serve it with gravy. I tend to make a chopped cucumber and yogurt salad with a little garlic and lemon juice. Greek salad compliments lamb well too. I like something light and refreshing beside lamb.

 

[cybrkitn]

Lamb is so moist and juicy not a lot of people serve it with gravy. I tend to make a chopped cucumber and yogurt salad with a little garlic and lemon juice. Greek salad compliments lamb well too. I like something light and refreshing beside lamb.

I wasn't thinking of having a salad with it, but now that you mentioned it, I might do that. Besides those two, what other types would go nicely with it? DH does not handle yogurt too well and neither DH nor DS like Greek salad.

I'm making mashed potatoes and a veggie with it. Dessert is covered since I made that last night (bittersweet chocolate - pear cake). I'd like to make this special since we really don't get a chance to sit down and eat a big meal together without having to get to DS12 to his activities or our own.

 

[Micca]

Might sound strange, but another traditional condiment for lamb is mint jelly. Just a spoonful or two on the side. It's delicious.

 

[cybrkitn]

Might sound strange, but another traditional condiment for lamb is mint jelly. Just a spoonful or two on the side. It's delicious.

I've heard about that and have seen it in the stores, but how is it used with lamb?

 

[Lisa loves Pooh]

I've heard about that and have seen it in the stores, but how is it used with lamb?

It is used as a condiment.

 

[lizabu]

Yes. Mint jelly is nice. Or just some sliced tomatoes or pickles to refresh the palate. Mash potatoes are nice with gravy though. I think any brown gravy will work.

 

[barkley]

we eat lamb frequently (in fact there's 2 legs from Costco in the fridge that dh will package into smaller portions using the vacuum sealer this morning).

the recipe we use doesn't call for gravy (it has a Dijon mustard combo that is brushed on near the end). that said-if we were going to try to do a gravy with it I would probably opt for something light in taste so it didn't overwhelm the taste of the lamb-maybe a mushroom? if I were going to make one from scratch with the lamb drippings (and if you've cut the fat from the roast there won't be much) I would opt for either vegetable or low sodium chicken broth since neither has an overpowering taste AND low sodium would cut down on saltiness.

as far as sides go the most popular in our home is carrots and snap peas with a honey sauce-it's tasty to dip the lamb in. we also do a salad occasionally-often it's just sliced tomatoes with a light vinaigrette (or if I have it on hand-trader joe's feta dressing and a couple of their dolmas).

I don't care for mint jelly (too sweet for me) but on occasion we've done a mint pesto that compliments it nicely. we've also done a version that's stuffed and uses kalamata olives in the stuffing.

hope your family enjoys it-we love it (roasted, grilled, chops, stew and Sheppard's pie-we can get ground lamb at the grocery store here).

 

[Pigeon]

We love lamb. I don't like gravy or mint jelly (shudder) with it.

I like it marinated and grilled or broiled and served rare. Some rice pilaf or warm naan bread, a salad or lightly sautéed veggie will round out the meal.

 

[cybrkitn]

Thanks everyone! So it looks like the consensus is no gravy. Which is ok. I'm sure they will like it in either case.

 

[HannaBelle]

We *love* lamb and I tend to plan a greek inspired meal:

Oven Roasted Greek Potatoes:
http://www.copykat.com/2012/10/27/greek-style-roasted-potatoes/

Greek Green Beans:
http://allrecipes.com/recipe/grecian-green-beans-in-tomato-sauce/
(I use frozen green beans, so good! )

Cheese Talami:
Fresh Flat Bread (We buy pita from our local greek restaurant)
Grated Colby Jack Cheese
Crumbled Feta
Italian Seasonings

Cover a cookie sheet with parchment paper, lay out the desired # of pita/flat bread, sprinkle generously with the colby jack, sprinkle generously with feta, sprinkle lightly with the italian seasonings, baked at 350 degrees for 8 to 12 minutes. Cut like a mini pizza. All of my nephews love these.

I serve the lamb with tzatziki sauce that I buy at our local greek restaurant.

If I am feeling ambitious, I will make some homemade tabouleh. My SIL's family is from Lebanon and her recipe calls for lots of diced cucumber. It is delicious! That recipe is at home, sorry!

 

[ShirikiUtundu]

I like a mint, parsley, and oregano chimichurri with lamb. So good.

 

[POOHsie]

I used to have a recipe years ago where you placed the rack of lamb straight on the oven rack. Then below, in an 11x17 sheet cake pan/dish, you placed raw sliced potatoes (sliced like potato rounds), salt and butter pieces here and there. The hot drippings from the lamb cooked and flavored those potatoes to perfection. They were delicious, as was the lamb. And Mint sauce or Mint jelly was as important as the lamb itself.

Here's a recipe originally from Ina Garten that's somewhat the same thing, only the potatoes are underneath the lamb in the same cooking pan with the lamb. http://www.cookincanuck.com/2009/04/roasted-leg-of-lamb/

However you prepare the lamb, stab the lamb many places here and there with a small knife and insert a piece of garlic clove in each hole.

Here's a very easy, simple mint sauce. It's not a "jelly" but has all the same taste. Easier because there's no no pectin and no processing for storage afterward. http://culinaryarts.about.com/od/sauces/r/Mint-Sauce.htm

 

[cybrkitn]

Cheese Talami:
Fresh Flat Bread (We buy pita from our local greek restaurant)
Grated Colby Jack Cheese
Crumbled Feta
Italian Seasonings

Cover a cookie sheet with parchment paper, lay out the desired # of pita/flat bread, sprinkle generously with the colby jack, sprinkle generously with feta, sprinkle lightly with the italian seasonings, baked at 350 degrees for 8 to 12 minutes. Cut like a mini pizza. All of my nephews love these.

That sounds delicious!

I used to have a recipe years ago where you placed the rack of lamb straight on the oven rack. Then below, in an 11x17 sheet cake pan/dish, you placed raw sliced potatoes (sliced like potato rounds), salt and butter pieces here and there. The hot drippings from the lamb cooked and flavored those potatoes to perfection. They were delicious, as was the lamb. And Mint sauce or Mint jelly was as important as the lamb itself.

Here's a recipe originally from Ina Garten that's somewhat the same thing, only the potatoes are underneath the lamb in the same cooking pan with the lamb. http://www.cookincanuck.com/2009/04/roasted-leg-of-lamb/

However you prepare the lamb, stab the lamb many places here and there with a small knife and insert a piece of garlic clove in each hole.

Here's a very easy, simple mint sauce. It's not a "jelly" but has all the same taste. Easier because there's no no pectin and no processing for storage afterward. http://culinaryarts.about.com/od/sauces/r/Mint-Sauce.htm

Thanks. I have fresh garlic and was thinking of using it along with rosemary leaves, thyme leaves, sage, salt and pepper.