Chunky Lamb Sauce Recipe
Robyn Bera © 072013.
A Gravy With an Identity Complex
Is it a gravy? Is it a sauce? It really doesn't matter because this delicious concoction is seriously good enough to drink. But one thing's for sure - it's definitely not a soup. So slurping it down by the bowlful would probably be frowned upon (I won’t judge you, but other’s might). Sopping it up with some sourdough bread or flooding your plate until the gravy runs over is highly encouraged however. So slurp on.
A ‘Goes With Anything’ Sort of Gravy
This gravy is highly addicting. The richness of the lamb with the tomato sauce and herbs is silky and rich on the palate. It’s chunky and hearty with the onion, garlic, mushroom, and of course the lamb. It’s very versatile and goes great over beef and chicken too, but also rice, veggies and potatoes. It is wonderful in stir fry’s as well. It’s a fancy compliment to chicken fried steak. The possibilities are endless.
Because there is no milk or cream this gravy does great in the freezer. I double or triple the recipe and always keep some at the ready.
I opt to use all organic ingredients and grass-fed ground lamb. Of course use whatever type of lamb cut you prefer.
Roux 101 - Don't Let it Scare You!
Don’t know what a “roux” is? Well, then it’s definitely time to learn.
A roux is the base of any real gravy and it's used in sauces, gravys and soups by people all over the world. It’s basically a mixture of flour and fat (usually butter and or drippings) whisked and browned into a paste. Liquid is then slowly added and mixed into this paste. The right proportion of paste and liquid will give you gravy, sauces, soups, etc. Simple – right? We could make it a lot more complicated. In this recipe I do my version of a very simple roux.
Having the right tools is important too. A good whisk is essential as well as a flat, deep, wide-mouthed saucepan. Remember to keep the heat low, add all liquid slowly, and constantly stir. If you are truly a novice at roux, check out this video, but please don’t let it scare you. This lamb gravy recipe is very simple! I promise.
Make Ahead Idea
Make two batches of this gravy and freeze it in ice cube trays. Now you have lamb sauce cubes to add variation to your favorite meals!
Rate Chunky Lamb Gravy Here!
- 1/4 - 1/2 cup ground lamb, depending on how meaty you want it
- 2 tbsp organic butter
- 2 tbsp organic flour
- 3 cups organic chicken broth, room temperature
- 15 oz can organic tomato sauce
- 1 cup mushrooms, sliced
- 2 -3 garlic cloves, diced
- 2 tbsp herbs of choice, I used rosemary
- salt and pepper to taste
Follow my Simple Instructions and Become a Gravy Master
- Start by browning the lamb over med-high heat for a few minutes. Make sure you break the lamb up before putting it in the pan. Unlike beef, the lamb will hold form. It does not crumble. Add a pinch of salt and a generous amount of black pepper.
- Once browned, drop your heat to med/low and add your butter. Let it melt. Add in your herbs. I love lamb and rosemary together.
- Time to add your flour! Throw it in there and whisk, whisk, whisk. Do NOT let it burn. Give it a good 2-3 minutes. It is important to cook the flour flavor out. We want a caramel, light brown sort of color. (FYI: Our roux will not be as thick as in the video.)
- Now it's time to start adding broth. Your broth must be room temperature to avoid lumps. Slowly add about 1 cup of broth, whisk while pouring if you can. Put some muscle in it and whisk baby! You should have a smooth consistency. Turn up the heat to medium. Keep stirring and bring the sauce to boil. Cook for about 2 more minutes. The gravy should be caramel colored and thick.
- Slowly add about 1 more cup of broth using the same method. Once combined, add the mushrooms, onion, and garlic. Bring back to boil for about 2 minutes.
- Add your final cup of broth to your gravy, whisking as you pour. Add a bit more salt and pepper and bring to boil for another 2 minutes or so. Then, turn down the heat and simmer for about 10-15 minutes.
- Slowly add in your tomato sauce and stir to combine. Give it a taste and see if you need more salt and pepper. Let it simmer for a few more minutes and your done! Now you're a gravy master!
Vote in the poll here!
Do you think lamb is safer than factory farmed beef?
Why Lamb is Safer than Beef
Ground beef in the U.S. really scares me. The horrors of factory farming, the risks of genetically modified feed, and the added chemicals and fillers aptly named “pink slime,” should concern you too. Ground beef should be local, organic, and grass-fed, which is not always easy to find.
Lamb however is not as industrialized as beef. As of January 1st 2012 there were 5.35 million sheep in the US. The 2012 cattle inventory however was well over 89 million! For this reason alone lamb is probably raised more humanely than beef, simply because it is not as commercialized or mass produced. Humane conditions produce healthier animals which should mean healthier meat. As with beef, lamb should still be organic and grass-fed but when in doubt at the supermarket, grab the ground lamb. It’s probably safer than that ground beef slime.
Try this lamb sauce with the following recipes ...
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This recipe was written by Robyn Bera © 052013.
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