Lamb with herbed cream sauce
Posted on March 21st, 2008 | Rating:
| Category: Main Dishes
Ingredients (serves 6)
3 lbs lamb shoulder cut into 18 pieces
2 chicken bouillon 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 tbsp coarse salt (or kosher salt)
1 tsp freshly ground pepper
2 tbsp butter
2 tbsp flour
3/4 cup heavy cream
2 egg yolks
1/2 lemon
salt & pepper
4 sprigs chervil Directions:
Arrange lamb pieces in pressure cooker.
Dissolve the 2 bouillon cubes in 1 liter 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 1 hour.
In large pan mix 2 tbsp butter with 2 tbsp 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 15 mn.
In blender put dairy crean, egg yolks and lemon juice, add reserved leaves and puree until smooth .
Arrange lamb on a serving dish.
In small pan on medium heat whip together lamb broth and green puree.
When hot pour over lamb and sprinkle with chopped chervil.