Lamb redux

Left-over lamb. Sliced the roast thinly and set out on a plate so it could warm up. Meanwhile, boiled a small bunch of parsnips and potatoes. Beat with cream and a sprinkle of nutmeg. The parsnips add a brighter, sweeter note to the tatties. Heated up the lamb in the microwave, just enough to take the chill off (45 sec. + 30 sec. seems to have done the trick). Made emergency lamb gravy and poured into the caldera of Mr. Parsnip and Ms. Spud.

Here's how to make quick gravy for meat when you don't have the brown bits from roasting. Did this for the deep fried turkey at Thanksgiving, too.
Trim any fat that the meat provides, dripping, what have you, Then trim off about a half cup of the crustiest outer bits of skin or meat. Sauté in the fat, adding more oil or butter, if necessary. When the meat is fried, you've created your own instant brown bits! Add just a bare sprinkle of flour to make a roux and brown that thoroughly, too. Then pour in your liquid--stock, white wine (for poultry), red wine for the lamb, plus any juices from the plate. Voila!