Name: Blanquette of lamb in garlic cream
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: Serves 6
Cuisine: French
Ingredients: 1 lamb shoulder, about 1.5 kg (3 lb), deboned; 10-12 peppercorns; 1 sprig of fresh thyme or ½ teaspoon dried thyme; 1 carrot; 1 teaspoon salt; 30 g (1 oz) plain flour; 300 ml (10 fl oz) cream; finely chopped fresh parsley, to garnish; 1 small onion; 30 g (1 oz) unsalted butter; 1 celery stick; 8 unpeeled cloves garlic; 100 ml (3¼ fl oz) olive oil; bay leaf

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

‘Blanquette de veau’, a very traditional French stew, has here been updated into a modern classic, using lamb in place of the veal and flavoured heartily with garlic.

Ingredients

1 lamb shoulder, about 1.5 kg (3 lb), deboned
1

Method

Trim the lamb of excess fat and cut the meat into 3 cm (1¼ inch) cubes. Place the lamb cubes in a large flameproof casserole dish with the whole carrot, onion, celery stick, the thyme, bay leaf, salt and peppercorns. Add cold water to reach 2.5 cm (1 inch) above the meat and vegetables. Bring to the boil, then reduce the heat and simmer for about 1 hour 10 minutes, skimm

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Blanquette of lamb in garlic cream

Ingredients

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