Lamb Gravy

INGREDIENTS:

• Drippings from Mediterranean Leg of Lamb
• 1 cup chicken broth
• 3/4 teaspoon guar or xanthan
• Salt and pepper to taste

INSTRUCTIONS:

1. Skim the fat off of the drippings from the roast.
2. Pour 1/2 cup of the chicken broth into the roasting pan with the skimmed drippings, and stir it around, scraping up the browned bits from the rack and the bottom of the pan.
3. Put the rest of the chicken broth in a blender with the guar or xanthan, and blend for a few seconds to dissolve the thickener. Pour the thickened broth into the roasting pan and stir until the gravy thickens. Adjust the consistency by adding more chicken broth or simmering to reduce it.
4. Season the gravy with salt and pepper to taste and serve it with the leg of lamb.

PER SERVING:

• The only carbohydrates in this gravy will be some fiber from the guar or xanthan, plus maybe 1 gram per serving from the herbs and wine.