French cuisine · Meat & Kebab

Blanquette d'Agneau

Pale lamb ragout that cooks gently in stock without browning, bound into a silky sauce with cream and egg yolk.

Ingredients · for 4 servings

• 1 kg lamb shoulder (boneless)
• 2 carrots
• 1 leek stalk
• 1 onion
• 2 cloves
• 1 bay leaf
• 200 g button mushrooms
• 200 g pearl onions
• 200 ml cream
• 2 egg yolks
• 40 g butter
• 30 g flour

Instructions

1. Cut the lamb into 4 cm cubes, barely cover with cold water, bring to a boil once and skim off the foam thoroughly for 5 min so the stock stays clear.
2. Add the onion studded with cloves, the bay leaf, the roughly cut carrots and leek, season with salt and simmer covered just below boiling for 70-80 min, until the meat is tender.
3. Lift out the meat and vegetables with a slotted spoon and measure out 1 l of the stock through a fine sieve; discard the onion and bay leaf.
4. Sweat the butter and flour in a pot for 2 min without letting the roux take on color, gradually stir in the hot stock and simmer for 10 min until creamy.
5. Quarter the mushrooms and cook with the pearl onions in the sauce for 8 min, then return the meat and carrots and heat everything through.
6. Whisk the cream and egg yolks together, stir in off the heat - the sauce must not boil again now - and serve the ragout immediately with rice.