Total Time
Prep 5 mins
Cook 20 mins

A sweet, flavoursome gravy to go with roast lamb.


  1. Gently fry onion and garlic in oil until soft.
  2. Add stock and wine and bring to the boil.
  3. Simmer uncovered for 20 minutes to reduce.
  4. Add rosemary and redcurrant jelly, stir until disolved.
  5. Serve immediately.


Most Helpful

Absolutely delicious! I used beef stock and thyme and it was still wonderful. A winner!

juliacoreilly September 17, 2008

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