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.
