Makes 2 1/2 cups
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
1/4 cup, plus 2 tablespoons all-purpose flour, browned
Liquid from Roast Leg of Lamb (see below)
2 cups defatted beef stock
5 fresh mint leaves
3 (1-gram) packets artificial sweetener
how to prepare
Combine the browned flour with ½ cup of the liquid from the Roast Leg of Lamb and set aside.
Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat. Bring to a full boil, whisk in the flour/stock mixture, reduce the heat to medium, and simmer for 5 minutes. Remove from the heat and add the artificial sweetener.