Lamb stew with spring vegetables recipe And Books

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Lamb stew with spring vegetables recipe and books

So you would like to know how to make Lamb stew with spring vegetables recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

lamb stew with spring vegetables

This lamb stew with spring vegetables was one of the Rothschild familys favourite
recipes. Any Ieftovers can be reheated very successfully.

1 boned shoulder of lamb
5OOg middle neck lamb
500gbreast of lamb
5Og clarified butter
a pinch of sugar
1 large carrotfinely diced
1 large onion finely diced
30g flour
200ml dry white wine
1 litre chicken stock
3 large ripe tomatoes peeled deseeded and chopped
3 garlic cloves crushed
1 bouquet garni
12 small new carrots
12 small new turnips
12 baby onions
12 small new potatoes
300g peas in the pod
1 tablespoon flatleaved parsley leaves
salt and freshly ground pepper

If necessary trim off any excess fat and sinews from the lamb. Do not bone the neck or breast. Cut each piece into 60g cubes. Preheat the oven to gas 4 180C (350F). Heat the clarified butter in a saute pan over very high heat put in the lamb and seal on all sides. Sprinkle over the sugar and let the meat caramelise slightly. Lift the picces out of the pan and place in a bowl. Put the diced carrots and onions in the saute pan and sweat until soft then stir in the flour and cook for 23 minutes until pale golden stirring with a wooden spatula. Pour in the white wine and chicken stock add the chopped tomatoes garlic and bouquet garni and bring to the boil still stirring. Return the lamb to the saute pan put on the lid and cook in the prchcated oven for 45 minutes. Take out the pieces of shoulder and return the neck and breast to thc oven for another 20 minutes. Lift the pieces of neck and breast out of the cooking liquid put them with the shoulder cover with a damp cloth and keep warm. Spoon the fat off the surface of the cooking liquid and reduce the liquid until it lightly coats the back of a spoon. Pass the sauce through a sieve into a saute dish season add the lamb cover and keep warm. Peel wash and cook the root vegetables separately in a little lightly salted boiling
water until tender. Shell the peas and blanch them for 2 minutes. Drain all the vegetables put them in the dish with the lamb simmer for 5 minutes then pour everything into a deep serving dish. Sprinkle with parsley and serve at once.

This Recipe Serves 4
prep time 45 mins
cooking time 1 hr 10 mins


We truly hope you will like this American recipe, and enjoy your tasty Lamb stew with spring vegetables recepie. Check out these great recipe books and learn how to make Lamb stew with spring vegetables!
View Recipe Books - Lamb Recipe

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