Blanquette of lamb

06296 BLANQUETTE of LAMB INGREDIENTS for 4 PEOPLE 750 grams of Lamb (leg or shoulder), 200 g mushrooms, 50 g butter, 100 ml whipping cream, 2 carrots, 1 onion, 1 tablespoon flour, 2 cloves, 2 egg yolks, thyme, bay leaf, lemon juice, salt and pepper.

Cut the meat into pieces, put it in a saucepan and cover with cold water, add the onion and cloves, carrots, sliced, bay leaf, thyme, season with salt and pepper.

Cook over low heat for 35 minutes, and keep the meat warm.

FRY In a little butter mushrooms with lemon juice.

When they start to Brown add the flour and meat broth.

Simmer for a few minutes, stirring constantly, add the lemon juice, remove from heat and stir in the cream mixed with the egg yolks.

Place the meat in a baking dish and cover with the hot sauce.