Mint Mustard Gravy

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
Meat juices from the bottom of a roasting pan (any joint but Siba's lamb recipe preferable)
1 tsp whole grain mustard
6 torn mint leaves
2 tbsp creme fraiche
1 squeeze or 1/2 tsp of honey, for taste
125ml chicken stock

Take a pan with which you roasted your meat (such as Slow Roast Lamb).

Spoon off excess fat.

Put the roasting pan (from the Slow Roast Lamb) onto hob and bring to a rapid boil.

Add the mustard, mint leaves and some crème fraiche, and some honey for taste.

Add the stock.

Season and pass through a sieve into a gravy boat. Serve with the meat.

Get Siba's Slow Roast Lamb recipe

Mustard Mint Gravy

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