New-Potato Lamb Fricassee

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2Ā½ pounds boneless shoulder of lamb
  • 1 teaspoon salt
  • Ā½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • Ā¼ teaspoon minced fresh garlic
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1 bay leaf
  • 5 anchovy fillets
  • 3 cups Lamb Stock
  • 12 small new potatoes
  • 2 cups sliced fresh mushrooms
  • 3 tablespoons all-purpose flour
  • Ā¼ cup water


  1. Trim the lamb and discard excess fat. Cut meat into one-inch pieces. Mix the salt and pepper and rub into meat. Brown the meat in the butter.

  2. Add the garlic, lemon rind and juice, bay leaf, anchovies and stock. Cover and cook slowly for about one hour. Add the potatoes and mushrooms and cook for thirty minutes longer.

  3. Blend the flour with the water and add to the stew. Cook for one to two minutes, or until thickened.

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