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Chunky Lamb Sauce Recipe

Updated on July 30, 2013

Robyn Bera © 072013.

Silky smooth chunky lamb sauce with garlic, mushroom and onions. Goes great over almost anything!
Silky smooth chunky lamb sauce with garlic, mushroom and onions. Goes great over almost anything!

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.

Cabbage rolls and roasted potatoes smothered in lamb gravy. YUM!
Cabbage rolls and roasted potatoes smothered in lamb gravy. YUM!

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.

Try it over my Golden Beets and Roasted Rosemary Potatoes recipe to impress any crowd or over my Frozen Pierogi Casserole for a quick dinner idea.

Roux 101 - Don't Let it Scare You!

Roux Simplified

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!

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Makes approximately 4-5 cups of gravy

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Ingredients

  • 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
Click thumbnail to view full-size
Lamb, butter and flour cooking together. This is the roux.Gravy mix after first cup of liquid is added. Whisk well and it should be smooth.
Lamb, butter and flour cooking together. This is the roux.
Lamb, butter and flour cooking together. This is the roux.
Gravy mix after first cup of liquid is added. Whisk well and it should be smooth.
Gravy mix after first cup of liquid is added. Whisk well and it should be smooth.
Click thumbnail to view full-size
Finished gravy - almost. You could definitely stop here and eat this! But the tomato sauce adds a layer of depth and richness that compliments the lamb.Add the tomato sauce last and enjoy!
Finished gravy - almost. You could definitely stop here and eat this! But the tomato sauce adds a layer of depth and richness that compliments the lamb.
Finished gravy - almost. You could definitely stop here and eat this! But the tomato sauce adds a layer of depth and richness that compliments the lamb.
Add the tomato sauce last and enjoy!
Add the tomato sauce last and enjoy!

Follow my Simple Instructions and Become a Gravy Master

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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?

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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.


This recipe was written by Robyn Bera © 052013.

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    • Sugahware profile image
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      Robyn D Bera 4 years ago from California

      Wow Paul, thanks for your comment! What? Never tried lamb gravy?! Time to remedy that! What a great tip about the sign up link. I've been wondering about how to incorporate referral links. I appreciate the advice. I've yet to learn how hub rating impacts traffic, but I imagine that higher ratings are always better. Thanks for stopping by, and for, like, co-founding Hubpages and all. I love it.

    • Paul Edmondson profile image

      Paul Edmondson 4 years ago from Burlingame, CA

      I really like your Hub with the photos and instructions. I've never made lamb gravy, but looks delicious. One small tip. Each hub is rated. Having a sign up link as part of your content will keep it from getting it's absolute highest rating since that content isn't related to lamb gravy. Just wanted to help you out because this could have been rated higher and that will be a good thing in the future (your hub is featured).