161 Shoulder of Lamb Wellington

Light Stews-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lamb shoulder meat 2 lb. 2 lb. 1 kilo
Light veal or chicken stock cups 12 fl. oz. 340 milliliters
Carrots 2 medium 2 medium 2 medium
Onions 2 medium 2 medium 2 medium
Parsley 1 sprig 1 sprig 1 sprig
Celery stalk 1 small 1 oz. 30 grams
Leek 1 1 1
Thyme ¼ tsp. ¼ tsp. ¼ tsp.
Bay leaf 1 1 1
White peppercorns To season To season To season
Natural clove essence 2 drops 2 drops 2 drops
Onions 8 small 8 small 8 small
Asparagus 8 spears 8 spears 8 spears
Butter 6 tbsp. 3 oz. 85 grams
Flour cup oz. 100 grams
Milk cups 10 fl. oz. 285 milliliters
Paprika To dust To dust To dust
Egg yolks 2 2 2
Cream 2 tbsp. 2 tbsp. 30 milliliters
Dry white wine ½ cup 4 fl. oz. 115 milliliters

Method

Method of Preparation

  1. Cut meat in 1-inch cubes, place in cold water for 1 hour.
  2. Slice carrots and 2 onions thickly.
  3. Place parsley, celery, chopped leek, thyme, and bay leaf in muslin bag.
  4. Peel and lightly cook in water 8 small onions.
  5. Use fresh asparagus if possible.
  6. Measure butter, flour, milk, wine.
  7. Blend yolks and cream.

Method of Cookery

  1. Drain water from lamb, cover with stock and add sliced vegetables, herbs, and seasoning.
  2. Bring to boil, skim off foam, and reduce to simmer. Cover and cook for 1 hour.
  3. Strain off cooking liquor (10 fluid ounces). Add an equal quantity of milk.
  4. Make a roux with butter and flour, and stock and milk to make a thick creamy sauce.
  5. Remove herbs and vegetables from meat. Pour sauce over meat, add onions, wine, asparagus, bring to serving heat. Stir in eggs and cream at end (DO NOT BOIL). Garnish with paprika and parsley.

Serving

Serve in a piped nest of creamed potatoes, and surround this with peas cooked in butter with ¼-inch cubes of ham. Serve a light dry white wine.

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