Bayonne Lamb Collier De Mouton A La Bayonne

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An amazing lamb stew! rich and hearty, one plate is just not enough! have lots of crusty bread to sop up the sauce. :) recipe taken from popular french cookbook by mary berry - 1972 edition

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Steps

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Put the lamb in a pot with the onions , carrots , bay leaf , lemon juice , salt , pepper and water.

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Bring to a boil , reduce heat , cover and simmer for 1 1 / 2 hours or until tender.

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20 minutes before the end add the mushrooms.

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Arrange lamb and vegetables in a serving dish and keep hot.

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Reduce the cooking liquid to 2 1 / 2 cups by boiling rapidly.

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Make a roux with the butter and flour , add the reduced cooking liquid and simmer for another 5 minutes.

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Correct the seasonings.

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Blend together the egg and cream and add a little of the sauce to temper it.

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Add the egg / cream mixture to the sauce and return to the pan.

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Reheat but do not boil.

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Pour sauce over meat and vegetables.

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Ingredients

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lamb shoulder, onions, carrots, baby turnips, bay leaf, lemon juice, water, mushrooms, butter, flour, egg yolk, cream, salt and pepper