2 pound lean boned shoulder of lamb, diced into 1 ¼ inch pieces
2 ½ cups lamb stock or water
/3 cup dry white wine
1 onion, quartered
2 fresh thyme sprigs
1 bay leaf
8 ounces baby onions, halved
8 ounces young carrots
2 small turnips, quartered
¾ cup shelled lima beans
1 tablespoon all purpose flour
1 egg yolk
2 tablespoons heavy cream
2 teaspoons lemon juice
salt and ground black pepper
2 tablespoons chopped fresh parsley, to garnish
Instructions
sauté the lamb in 2 tablespoons of butter to seal. Add the stock or water and wine, bring to the boil and skim. Add the quartered onion, thyme, and bay leaf. Cover and simmer for 1 hour.
Brown the baby onions in 1 tablespoon of the butter. Add to the lamb with the carrots and the turnips. Cook for 20 minutes. Add the beans and cook for 10 minutes.
Arrange the lamb and the vegetable on a serving dish. Cover and keep warm. Discard the onion quarters and herbs. Strain the stock; skim off the fat. Bring to the boil and reduce the stock to 1 ¾ cups. Mix the remaining flour and butter to a paste. Whisk into the stock, then simmer briefly
Combine the egg yolk and cream. Add a little hot sauce then stir into the pan. Do not boil. Add the lemon juice, and season. Pour the sauce over the lamb; garnish with parsley.
Originally Submitted
5/18/2008
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