Blanquette d’Agneau

Lamb stew in a white sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 800 g/ lb stewing lamb, cubed
  • 12 small carrots, peeled

Method

Put the lamb in a saucepan, add 1.5 l/ pt cold water and bring to the boil. Carefully skim the surface, then add the carrots, onion and bouquet garni and simmer for about 1 hour, until the lamb is