1. Prepare a standard Brown Sauce, omitting the onion. Alternatively, use 1 cup (240 ml) of pan gravy from roast lamb in place of the Brown Sauce.
2. Warm the Brown Sauce or lamb gravy in a small saucepan (about 1 qt / 1 L) over low heat until it begins to simmer gently, 3-5 minutes, stirring occasionally until the surface shows small, steady bubbles around the edges.
3. Add approximately 3 tablespoons (45 ml) of currant jelly to the warm sauce. Stir continuously over low heat for 1-2 minutes until the jelly is fully dissolved and the sauce is smooth and glossy with a deep burgundy tint.
4. Remove the pan from heat. Stir in 1 tablespoon (15 ml) sherry wine. Taste and adjust; the sauce should be savory with a bright, fruity edge and a fluid, lightly syrupy consistency that coats the back of a spoon. Serve immediately alongside roast lamb.
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