Leeks

Blanquette of lamb

Name: Blanquette of lamb
Prep time: 3 h
Cook time: 2 h
Yield: 6
Cuisine: Plats principaux
Ingredients: 1.2 kg (2 1/2 pounds) of diced lamb shoulder or breast of 2.5 cm (1 inch); Juice of 2 1/2 lemons; 1 liter (4 cups) of veal or chicken broth; Salt and pepper; 1 Spanish onion, stitched with a clove; 2 carrots; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 1 herbs bouquet (parsley, bay leaf, and thyme); 12 small white onions; 12 mushrooms; 15 ml (1 tablespoon) of butter; 30 ml (2 tablespoons) of all purpose flour; 2 egg yolks; 125 ml (1/2 cup) of cooking cream; 1 pinch of nutmeg; Fresh chopped parsley

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Author: 5 ingredients 15 minutes

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Preparation 60

Baking 120

Portions 6

Freezing No

Ingredients Preparation

Ingredients

1.2 kg (2 1/2 pounds) of diced lamb shoulder or breast of 2.5 cm (1 inch)
Juice of 2 1/2 lemons
1 liter (4 cups) of veal or chicken broth
Salt and pepper
1 Spanish onion, stitched with a clove
2 carrots
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 herbs bouquet (parsley, bay leaf, and thyme)
12 small white onions
12 mushrooms
15 ml (1 tablespoon) of butter
30 ml (2 tablespoons) of all purpose flour
2 egg yolks
125 ml (1/2 cup) of cooking cream
1 pinch of nutmeg
Fresh chopped parsley

Preparation

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Cover lamb cubes with water and juice from half a lemon. Rest for about 12 hours while changing water 2 or 3 times. This soaking will get the meat white and tender. Drain lamb and set in a casserole. Cover with broth. Salt and pepper. Bring to a boil and foam.
Add onions stitched with a clove, carrots, Les Cultures de chez nous sliced leeks and garnished herbs bouquet. Cover and let simmer at low heat for 1 hour and 30 minutes or oven bake at 300 °F (150 °C) till lamb becomes tender. Ten some minutes before lamb cooking ends, boil small onions in a bit of water till it gets tender, but not too cooked. Drain and keep warm.
Brown mushrooms with half the butter. Keep warm. When lamb is cooked, melt remaining butter in a pan, remove from heat and incorporate flour. Cook at low heat for 1 or 2 minutes while stirring constantly. Then pour gradually 2 1/2 cups of broth from lamb breast cooking and bring to a boil while vigorously stirring to homogenize. Lower heat and let simmer for 15 minutes while stirring form time to time.
Scramble egg yolks with cream and juice of half a lemon. Remove sauce from stove and incorporate cream mixture.
Cook again at low heat while constently stirring till the sauce thicker. Drain lamb. Rince, dry, then set back meat in it. Pour white sauce over lamb. Set onions and mushrooms in the casserole, rectify seasonings and add a pinch of nutmeg. Cover and keep warm in the oven set at 300 °F (150 °C).