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Blanquette of Lamb (Blanquette d'Agneau)

ingredients

serves 10
1.5 kg shoulder or middle neck of lamb
2 litres white stock
1 whole carrot
1 studded onion with a bayleaf and clove
1 bouquet garni
75 g butter
50 g flour
200 ml cream
1/4 juice of lemon
seasoning
chopped parsley

method

1. Cut the meat into 2.5 cm cubes, place in a saucepan and blanch by covering it with cold water, bringing to the boil for 5 minutes, then running hot water onto it to remove scum and grease. Refresh under cold water and drain in a colander.

2. Place the meat into a saucepan, add the stock, bring to the boil and skim.

3. Add the onion, carrot, bouquet garni and seasoning. Allow to simmer gently for 1 1/2 hours until cooked, then remove the onion, carrot and bouquet garni.

4. Make a second stage roux with the butter and flour and allow to cool.

5. Strain most of the cooking liquid, keeping the meat moist in the remainder. Add to the roux to make a veloute sauce, cook for 20 minutes and add the cream and lemon juice.

6. Strain over the drained meat and simmer or a few minutes, then serve sprinkled with chopped parsley.

What did you think?

14 people have helped to review this recipe. Thankyou!

Love this recipe!
posted by Jorge @ 07:14PM, 7/22/08
I made this alot at college when i was doing a chefs course and i have to say its one of the best recipes ive come across, also a good accompliment of this is heart shaped croutons dipped in the sauce then dipped in parsley :)
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