Lamb in a Blanket

Lamb in a Blanket

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Tender chunks of lamb are covered with a 'blanket' of delicately flavoured sauce.
Servings: 6
Calories: 517


  • 2 3/4 lb boned lamb shoulder or breast
  • juice of 1 1/2 lemons
  • 2 pt veal or chicken stock homemade or from a cube
  • salt and freshly ground black pepper
  • 1 Spanish onion stuck with 1 clove
  • 2 carrots
  • 1 leek
  • bouquet garni
  • 12 button onions
  • 12 tight white button mushrooms
  • 2 oz butter
  • 2 tbsp flour
  • 2 medium-sized egg yolks
  • 4 floz thick cream
  • pinch of freshly grated nutmeg
  • fresh parsley finely chopped


  • Cut the lamb into 25 mm (1 in) cubes and put them in a bowl. Cover with water acidulated with the juice of 1/2 lemon and leave in the refrigerator to soak for 12 hours or overnight, changing the water 2 or 3 times. This soaking makes the meat white and delicate.
  • Drain the meat and place it in a deep, flameproof casserole with enough stock to cover, 5 ml (1 tsp) salt and pepper to taste. Bring to the boil, skimming off the scum.
  • Add the onion, carrots, leek and bouquet garni, cover and simmer very gently for 1 1/2 hours, until tender. Alternatively, put it into an oven at 150°C (300°F) gas 2.
  • Ten minutes before the lamb is done, simmer the button onions in a little water until just firm, drain and keep warm. Cook the button mushrooms in a little butter until tender, adding a sprinkling of lemon juice to preserve their colour. Keep warm.
  • When the lamb is tender, melt 25 g (1 oz) butter in a heavy saucepan. Stir in the flour off the heat, then simmer for a minute or two, stirring constantly, to make a pale roux. Gradually add 600 ml (1 pt) stock ladled from the lamb and bring to the boil, stirring. Lower the heat and simmer for 15 minutes, stirring occasionally.
  • Beat the egg yolks with cream and the juice of 1/2 lemon. Remove the sauce from the heat and add the egg and cream mixture. Stir over a low heat until the sauce thickens.
  • Drain the lamb, discarding any pieces of bone or fat. Rinse and dry the casserole and return the meat to it.
  • Strain the white sauce through a fine sieve onto the meat. Carefully fold in the onions and button mushrooms and correct the seasoning, adding a pinch of freshly grated nutmeg and more salt or pepper if necessary. Garnish with the finely chopped parsley and serve at once.
Calories: 517 kcal
Carbohydrates: 36 g
Protein: 36 g
Fat: 26g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 201 mg
Sodium: 422 mg
Potassium: 1142 mg
Fiber: 5 g
Sugar: 15 g
Vitamin A: 4267 IU
Vitamin C: 25 mg
Calcium: 116 mg
Iron: 4 mg
Ingredients Lamb, Shoulder of Lamb
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