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Ingredients (serves 6):
1kg lamb shoulder cut into 18 pieces
2 chicken stock cubes
2 large carrots, sliced
3 cloves
2 leeks
1 medium onion
5 sprigs parsley
1 bayleaf
1 sprig thyme
3 sprigs fresh tarragon
3 sprigs fresh mint
3 sprigs fresh basil
1 tablespoon coarse salt (or kosher salt)
1 teaspoon freshly ground pepper
2 tablespoon butter
2 tablespoon flour
170g thick cream
2 egg yolks
1/2 lemon
salt & pepper
4 sprigs chervil
Method:
Arrange lamb pieces in pressure cooker.
Dissolve the 2 stock cubes in 1 litre of hot water and pour over meat.
Add salt, pepper, carrots, onion, cloves, green leek tops, parsley, thyme, bay leaf.
Keep aside leaves of basil, mint, tarragon and add stalks to the meat.
Bring to the boil, close pressure cooker and cook on slow heat for 1 hour.
In a large pan, mix 2 tablespoons of butter with 2 tablespoons of flour.
Brown slowly for 7 minutes and set aside.
After 1 hour cooking, take out lamb pieces and strain cooking broth over the butter-flour mixture in large pan.
Whip until smooth.
Adjust seasoning if necessary, add meat pieces and heat slowly for 15 minutes.
In blender put cream, egg yolks and lemon juice, add leaves and puree until smooth.
Arrange lamb on a serving dish.
In a small pan on a medium heat, whip together lamb broth and green puree.
When hot, pour over lamb and sprinkle with chopped chervil.
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A nice Cabernet |
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> Use our unit converter for degrees F/C. |
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