Bayonne Lamb (Collier De Mouton a La Bayonne)

Recipe by K9 Owned
READY IN: 2hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
  • Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
  • 20 minutes before the end add the mushrooms.
  • Arrange lamb and vegetables in a serving dish and keep hot.
  • Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
  • Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
  • Blend together the egg and cream and add a little of the sauce to temper it.
  • Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
  • Pour sauce over meat and vegetables.
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