Lamb Fricassee         HT   MC    80mins

Serves 4-6         Hot   Lamb  Vegetables  Herbs  Stew  Main Course

Ingredients

675g/1 ½ lb Boned Shoulder of Lamb, cubed

50g/2oz Butter

1 Onion, chopped

1 stick Celery, chopped

1 tbsp Plain Flour

150ml/5fl.oz. Milk

150ml/5fl.oz. Stock

1 Carrot, chopped

6 Sprigs Fresh Parsley

6 Fresh Basil Leaves with stalks

4  Fresh Sage Leaves

Salt and White Pepper

2 Egg Yolks

1 tbsp Lemon Juice

Instructions

1. Heat the oil and half the butter in a large pan, add the onion and celery and fry gently until soft and transparent. Sprinkle over the flour and cook for 1-2 minutes, stirring.

2. Gradually add the stock, stirring constantly. Bring to the boil then remove from the heat.

3. Place the carrot and herbs in a piece of muslin and tie in a bundle. Add to the casserole together with the lamb, remaining butter, salt and white pepper. Stir well then cover and simmer for 1 hour.

4. In a bowl, beat the egg yolks then blend in the lemon juice. Remove the muslin bundle from the pan then gently stir in the egg yolk mixture without boiling. Serve immediately.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 

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