Bayonne Lamb (collier De Mouton A La Bayonne)

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 lbs lamb shoulder, chopped in approx 1-inch cubes
• 2 onions, cut in wedges
• 2 large carrots, sliced
• 4 baby turnips, peeled and left whole
• 1 bay leaf
• 1 tablespoon lemon juice
• 5 cups water
• 1 1/2 cups mushrooms, sliced
• 3 tablespoons butter
• 6 tablespoons flour
• 1 egg yolk
• 1/2 cup 18% cream
• salt and pepper

Recipe

• 1 put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
• 2 bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
• 3 20 minutes before the end add the mushrooms.
• 4 arrange lamb and vegetables in a serving dish and keep hot.
• 5 reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
• 6 make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. correct the seasonings.
• 7 blend together the egg and cream and add a little of the sauce to temper it.
• 8 add the egg/cream mixture to the sauce and return to the pan. reheat but do not boil.
• 9 pour sauce over meat and vegetables.