MOUTON LAMB RECIPES

Steps:

• Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
• 20 minutes before the end add the mushrooms.
• Arrange lamb and vegetables in a serving dish and keep hot.
• Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
• Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
• Blend together the egg and cream and add a little of the sauce to temper it.
• Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
• Pour sauce over meat and vegetables.

Steps:

• In Dutch oven or possibly large, heavy saucepan, heat butter. Add in meat and cook till browned on all sides. Add in sugar and cook for 3 min, stirring constantly. Pour fat off pan. Sprinkle meat with flour, and cook till brown, stirring constantly. Stir in water and consomme. Add in onion, bay leaf, thyme, salt, and pepper. Bring to boil. Cover and simmer for 1 hour. Add in potatoes. Cover and continue simmering for another hour. Serve warm. Suggested Wine: A full-bodied red wine: Cotes du Rhone; Cabernet; etc.