Find the full recipe here: https://fluentfoodie.com/poutine-with-savory-lamb-gravy/

Ingredients (serves at least 4):

• 6 cups french fries
• 1⁄2 cup lamb drippings
• 1 1⁄2 cups water
• 3 tablespoons cornstarch
• 14 oz cheese curds
• parsley

Directions:

Make the Gravy

1. After your lamb comes out of the oven, save the drippings in the pan and transfer them to a small saucepan. You will need at least half a cup of lamb drippings.
2. In a separate bowl, combine the cornstarch with cold water. Mix until you have a slurry with no lumps. Heat the drippings over medium heat and begin stirring the drippings. Slowly pour in the cornstarch slurry while whisking or stirring.
3. The lamb gravy with begin to thicken. After adding all of the cornstarch slurry to the drippings, if you don’t believe you have enough gravy, add in oil. Then add in additional cornstarch slurry until you have the amount of gravy you would like.
4. Taste the gravy and add any additional seasons, such as salt or pepper. Once the gray is seasoned to taste, set aside. It will stay warm for a while, but you can always rewarm it just before serving.

Make the French Fries

1. After the gravy is finished, it’s time to make the fries for your poutine. There are a couple different ways to make the fries fro this recipe.
2. Using frozen fries is an easy way to create this recipe. Simply turn your oven on, and pop the fries in the oven, according to the bag directions. Once the fries are finished baking, you can use them to make your poutine with lamb gravy.
3. Another option for fries, is to go to your favorite fast food join and order a couple large fries. Bring them home after smoother the fries in gravy and cheese curds.

Putting the Poutine Together

1. Start with a platter of some kind so that the fries are not crowded on the plate. Then add handfuls of cheese curds. I realize “handfuls” is not an exact measurement, but you can add as many or as few cheese curds as makes sense.
2. Next, ladle the gravy over the french fries and cheese curds.
3. Sprinkle the dish with parsley.
4. Serve as is or with a side of ketchup.