Mint Mustard Gravy
- 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.