Make Garlic and Red Wine Gravy for Lamb

Try this gravy the next time you cook and serve a lamb dinner, and see how it adds and enhances the taste.

Ingredients

Slice the tops of the garlic heads and sprinkle with sea salt, tuck up against the meat when you put the lamb on to roast.
Remove the lamb to rest after it is cooked.
Pour of all but a couple of tablespoons of fat from the pan
Squash the roasted garlic into the pan juices and remove the empty skins
Pour a generous glass of red wine into the pan and scrape up all the crusty bits, pour this off into a dish then add some water to pick up the rest, pour off into the garlic red wine mix
[Optional] Melt 2 tablespoons of butter in a saucepan then add enough flour to make a thick paste. It is not necessary to add flour to gravy, and this should only be considered if you do not have time to reduce the gravy. If you do, you need to stir and cook the paste on medium heat until it resembles coarse sand and starts to brown - don't burn it
Add the red wine/garlic mix back in and cook, stirring till thickened simmer for a few minutes and let reduce. Reducing means that it is left simmering to boil off an amount of water (making it thicker) without adding thickening agents. Be sure to avoid having the gravy burn by stirring it constantly.
Finished.

This gravy normally has bits in it - don't strain it or you'll lose all the lovely roasted garlic chunks
Remember slowness is the key DON'T cook it to quick you might end up spoiling the dish with burnt gravy (not good)
Don't use poor quality wine - just one glass of the good stuff!