Gravy question
Okay, call me crazy, but for Christmas dinner, I'm making a beef tenderloin and some teeny-tiny lamb chops. The chops will probably be a "Greek-style" that I like -- marinated in olive oil, lemon and oregano and then grilled.
FIL has a gravy jones, so I'll be doing mashed potatoes and gravy. So, the question is: what kind of gravy?
Conveniently, I've got a beef/lamb stock that I made a while back, and that would make a nice base for gravy, and the plus side is that it's aleady done and frozen.
Or, I could make a beef gravy and leave the lamb flavor out of it.
What do we think?
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