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LOCATION: Recipes >> Lamb >> Lamb Stew 13

Print this Recipe    Lamb Stew 13

Yield: 4 servings

3 tablespoons unsalted butter
2 pounds boned leg of lamb, fat and tendons removed, meat cut into 1 1/2" cubes
salt and freshly ground black pepper
4 fresh garlic cloves, crushed
2 tablespoons superfine flour, such as Wondra
1 bottle dry white wine, such as an Aligote
2 imported bay leaves
1 teaspoon dried thyme
1 large egg yolk
1 tablespoon freshly squeezed lemon juice
2 tablespoons creme fraiche or heavy cream

In a deep-sided, nonreactive 12-inch skillet, melt the butter over
medium-high heat. When the butter is hot but not smoking, add some
of the lamb and brown on all sides. The meat should be browned in
several batches, taking about 5 minutes to brown each batch. As
each batch is browned, remove the lamb to a platter and season
generously with salt and pepper.

When all of the lamb is browned, return all of the meat to the
skillet. Add the garlic and cook over medium-high heat, just until
you begin to smell the garlic, 2 to 3 minutes. Sprinkle on the
flour; stir vigorously with a wooden spoon to evenly coat the lamb.
Reduce the heat to medium and stir in 1 cup of the wine, the bay
leaves, and thyme. Cover and bring just to a simmer. Simmer for
about 5 minutes. Add 1 more cup of the wine. Cover and simmer over
medium heat for 1 hour.

Add the remaining wine. Cover and simmer for 15 minutes more.

Whisk together the egg yolk, lemon juice, and creme fraiche in a
small bowl.

With a slotted spoon, remove the lamb to a heated platter. Off the
heat, quickly whisk the egg yolk mixture into the wine sauce in
the skillet until the sauce is very smooth and rich-looking. Do
not allow the egg yolk to cook. Pour the sauce over the lamb. Serve
immediately, with oven baked rice.


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