Roasted lamb with rosemary honey gravy
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Roasting
When I was traveling for work in Santa Fe, New Mexico (one of the most wonderful 'foodie' cities) I came across a local olive oil & balsamic vinegar shop. There were two little, old Italian gentleman running the shop. I ended up spending an hour in the shop having an olive oil tasting. What a great surprise! My favorite olive oil was a Rosemary Olive Oil (that I ended up purchasing of course). One of my new Italian friends said that when I get home to Alabama I should pour the Rosemary Olive Oil into a small bowl and squeeze a dollop of honey into the center and use it as a bread dip. I did just that! It was so yummy, so I thought 'Why not use these same flavors in gravy?' and would it not be so lovely with lamb. Then came the search...as I am not a gravy-making veteran/I typically think gravy is gross. I re-crafted the almost perfect recipe from the Heilbrunn Family. Enjoy!
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