Name: La blanquette d’agneau (Blanquette of lamb)
Yield: Serves 2-4
Cuisine: British
Ingredients: 40 g button mushrooms; grated nutmeg; 1 tbsp lemon juice; 30 g butter; salt and pepper; 1 egg yolk; 1 tbsp flour; 1 large onion, sliced; 1 tbsp duck or goose fat; 1 bouillon cube, crumbled; bouquet garni; half a shoulder of lamb (for 2) or half a leg of lamb (for 4)

Preparation info

Serves
2-4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Blanquette de veau is often named as one of France’s most-loved dishes, but a blanquette made from lamb is less well-known and well worth sampling.

Ingredients

half a shoulder of lamb (for 2) or half a leg of lamb (for 4)
1 tbsp duck

Method

Bone the lamb and remove the fat. Cut it into 3 cm cubes. Melt the duck fat in a lidded casserole and brown the meat in batches. Add the onion, the bouquet garni and the bouillon cube, then pour in enough hot water to cover the contents. Cover the casserole and leave to simmer gently for 1 hour, then add the mushrooms and continue the cooking for a further 30 minutes.

For the sau