lamb gravy

Lamb Gravy

From: Chef/Owner Chad Sparrow, Mason Social, Alexandria, Va.

Yield: 10-12 servings

2 pounds lamb, ground
1 onion, small dice
3 garlic cloves 
5 oz. butter
1 tsp. sumac 
1 pinch crushed red pepper flakes
7 oz. all-purpose flour
½ gallon milk
1 qt. heavy cream

In a skillet, brown ground lamb and strain; remove all but 1 ounce of fat. Add onion and garlic; sauté.  Add butter, sumac and pepper flakes. Mix in flour to create a roux. In a separate pot, heat milk and cream; do not simmer. Once hot, add to the roux; adjust consistency with more milk if necessary. Add lamb back into gravy mixture. Serve gravy over buttermilk biscuits and top with two fried eggs. Garnish with fresh oregano.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish