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BLANQUETTE OF LAMB

700 g lean shoulder of lamb, diced

100 g carrots, peeled and sliced

1 medium onion, skinned and sliced

2 celery sticks, trimmed and sliced

1 bay leaf

5 ml (1 level tsp) dried thyme

salt and pepper

300 ml Beef Stock

30 ml butter or margarine, softened

45 ml flour

1 egg yolk

30 ml single cream

chopped fresh parsley, to garnish


  1. Put the meat, carrots, onion, celery, herbs and seasoning in a large saucepan. Pour in the stock, cover and simmer for 1 ½ hours.

  2. Blend together the butter and flour, then add to the stew in small knobs and stir until thickened. Simmer for 10 minutes.

  3. Blend together the egg yolk and cream, add to the stew and reheat without boiling. Adjust the seasoning. Garnish with parsley before serving.
    Serves 4


BLANQUETTE OF LAMB

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