Ingredients
1 tablespoon olive oil
1/2 cup dry white wine
2 teaspoons Dijon mustard
2 tablespoons flour
2 cups lamb stock
1/2 cup whole milk
1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)
Kosher salt and freshly ground black pepper
Preparation
Add olive oil to the roasting pan after removing the lamb roast. Add the white wine to deglaze the pan and reduce by half. Whisk in flour. Then whisk in the Dijon mustard and the stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over lamb.
