I use the fry pot for this easy Sunday Lunch; I got the recipe from my Grandma. The sherry evaporates but leaves a great flavour, and it helps to break down the fat from the lamb.

Roast Lamb in Sherry Gravy.

Ingredients:

Joint of lamb (you can also use shanks, chops, as long as it’s lamb!)
3/4 dessertspoons of gravy granules
Worcestershire Sauce
Glass of Sherry
2 heaped dessertspoons of brown sugar

Firstly season the meat and place in the fry pot.
Mix the gravy granules with around a pint of warm water. Add a nice splash of Worcestershire sauce, the 2 spoons of brown or Demerara sugar and the glass of sherry. Mix well.
Pour the gravy over the meat in the fry pot. Do not use the lid at first, as we want the gravy to reduce. If the gravy reduces too fast, pop the lid on.
Put it in the oven, around 160 C and leave for a couple of hours, or until the gravy has reduced by half and the lamb is really tender.
Serve with mint sauce of course!

thnx 4 this