Bayonne Lamb (Collier De Mouton a La Bayonne)

Ingredients

• 2 lbs lamb shoulder, chopped in approx 1-inch cubes
• 2 onions, cut in wedges
• 2 large carrots, sliced
• 4 baby turnips, peeled and left whole
• 1 bay leaf
• 1 tablespoon lemon juice
• 5 cups water
• 1 1/2 cups mushrooms, sliced
• 3 tablespoons butter
• 6 tablespoons flour
• 1 egg yolk
• 1/2 cup 18% cream
• salt and pepper

Directions

1. 1

   Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.

2. 2

   Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.

3. 3

   20 minutes before the end add the mushrooms.

4. 4

   Arrange lamb and vegetables in a serving dish and keep hot.

5. 5

   Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.

6. 6

   Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.

7. 7

   Blend together the egg and cream and add a little of the sauce to temper it.

8. 8

   Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.

9. 9

   Pour sauce over meat and vegetables.