To make the gravy, you need to have already baked the lamb. We recommend you try Slow cooked lamb leg ‘al forno’ (oven baked) with potatoes Remove the lamb and any vegetables from the baking tray. Pour the water into the tray with lamb juices and use a spoon to scrape the bottom of the tray. Pour the liquid into a jug, then use a spoon to remove any fat floating on top.
Pour the liquid into a medium-sized saucepan and cook over medium heat. Add the hot chicken stock, mint, capers and sugar and stir to combine. Place a few tablespoons of the hot stock into a jug. Stir in the flour to create a paste, then gradually add more stock, continuously stirring to fill the jug. Add the flour paste to the saucepan with hot stock and bring to the boil. Reduce the heat to low and simmer until the gravy has thickened to your required consistency.
Serve lamb and mint gravy in a gravy boat – buon appetito.