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Bayonne Lamb

French.Palate's picture
Ingredients
  Lamb neck 2 Pound, chopped (Middle Neck)
  Onions 2 , cut into wedges
  Carrots 2 Large, sliced
  Baby turnips 4 , peeled and kept whole
  Bay leaf 1
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper 1
  Water 2 Pint
  Small mushrooms 1⁄4 Pound, sliced
  Butter 1 1⁄4 Ounce
  Flour 1 1⁄2 Ounce
  Egg yolk 1
  Thin cream 4 Ounce (Carton)
Directions

Put the lamb in a pan with the onions, carrots, turnips, bay leaf, lemon juice, seasoning and water.
Bring to boiling point, cover and simmer for 1 1/2 hours or until tender.
Twenty minutes before the end of the cooking time add the mushrooms.
Arrange the lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquor to 1 pint (2 1/2 cups) by boiling rapidly.
Make a roux with the butter and flour, add the cooking liquor and simmer for 5 minutes.
Add more seasoning if necessary.
Blend together the egg yolk and cream and add a little of the sauce.
Return this mixture to the pan and re heat but do not boil.
Pour the sauce over the meat and vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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