Bayonne Lamb (Collier De Mouton a La Bayonne) Recipe #373165
It looks like an amazing lamb stew! I have not made it yet and am posting for ZWT5. Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition
by K9 Owned
2¼ hours | 20 min prep
SERVES 4
- 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
- Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
- Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
- 20 minutes before the end add the mushrooms.
- Arrange lamb and vegetables in a serving dish and keep hot.
- Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
- Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
- Blend together the egg and cream and add a little of the sauce to temper it.
- Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
- Pour sauce over meat and vegetables.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 373165 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars