Recipe: Spring Lamb Stew

Name: Etuvée d'agneau printanière
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 6 portions
Ingredients: Pour 6 personnes :18 morceaux d'épaule d'agneau fermier de 70 g environ6 tranches de collier d'agneau fermier taillés de 3 a 4 cm d'épaisseur.garniture :3 grosses carottes fanes3 petits navets nouveaux4 oignons moyens nouveaux avec un peu de vert100 g de petits pois écossés (ou surgelés)100 g de haricots verts frais (ou surgelés)200 g de haricots blancs cuits (Soissons par ex.)3 jeunes poireaux coupés à 5 cm du blanc2 tomates bien mûres ou une boîte de tomate entières au jus si ce n'est pas la saison3 gousses d'ail dégermées et écrasées300 g de pommes de terre à purée (style samba)fleur de thym2 feuilles de laurierhuile de colza30 g de beurre 1/2 selsel de mer et poivre du moulinPour la finition :1 dl de crème fraîche double80 g de petits pois primeurs ou surgelés crusquelques gouttes de Worcestershire sauce.

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (8 reviews) Meat

Prep 120 min

Cook 90 min

Total 3h30

Servings 6 serv.

or "Lamb Stew Irish Style" recipe derived from the famous "Irish stew"

Ingredients for 6 servings

For 6 servings:

18 pieces of farm lamb shoulder approximately 70 g each
6 slices of farm lamb neck cut 3 to 4 cm thick.

garnish:

3 large carrots with tops
3 small new turnips
4 medium new onions with some green tops
100 g of shelled peas (or frozen)
100 g fresh green beans (or frozen)
200 g cooked white beans (Soissons for example)
3 young leeks cut 5 cm from the white part
2 very ripe tomatoes or a can of whole tomatoes in juice if out of season
3 garlic cloves, germed and crushed
300 g of puree potatoes (samba style)

thyme flowers

2 bay leaves

rapeseed oil

30 g of half-salted butter
sea salt and ground pepper

For finishing:

1 dl of double cream
80 g of early peas or raw frozen peas
a few drops of Worcestershire sauce.

Step-by-step directions

1- In a large pot, put your lamb pieces, cover them with cold water and bring to a boil for 2 minutes, stirring occasionally.
Then refresh them under cold water to remove all impurities and drain in a colander,
then clean your pot and keep it for the rest of the recipe.

2- Peel the carrots, turnips and well-washed leeks. Wash and drain the green beans and onions (keeping the green).

3- When everything is ready, cut all these vegetables into mirepoix (small dice).

4- Put the pot on the heat with 2 tablespoons of rapeseed oil and 30 g of butter. When the butter has melted add your mirepoix as well as the garlic cloves, peas, a little thyme flowers and the 2 bay leaves. Salt and pepper lightly, cover and let sweat over low heat for 15 minutes.
Already you will smell the aromas in your kitchen.

5- Then add the lamb pieces, cover for another 5 minutes.
Add water 5 centimeters above this mixture, add your white beans and your tomatoes cut into large pieces or whole from a can, season with sea salt and ground pepper, let cook for 1 hour at a gentle simmer.

15 minutes before the end,

Haricots verts Petits pois Épaule d'agneau Viande d'agneau Cuisson viande d'agneau Collier d'agneau Agneau en sauce Pâques Cuisson épaule d'agneau