Bayonne Lamb Collier De Mouton A La Bayonne Food
BAYONNE LAMB (COLLIER DE MOUTON A LA BAYONNE)
An amazing lamb stew! Rich and hearty, one plate is just not enough! Have lots of crusty bread to sop up the sauce. :) Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition
Provided by K9 Owned
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 879.4, Fat 68.1, SaturatedFat 32.8, Cholesterol 261.3, Sodium 305.1, Carbohydrate 23.6, Fiber 3.6, Sugar 7.1, Protein 42.6
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