• 1,5 kg (2 1/2 pounds) lamb shoulder or breast cubes 2.5 cm (1 inches) thick
  • Juice from 2 1/2 lemons
  • 1 liter (4 cups) veal or chicken stock
  • Salt and pepper
  • 1 Spanish onion stuck with a clove
  • 2 carrots
  • 1/2 package of sliced leeks Les Cultures de chez nous
  • 1 herb bouquet (parsley, bay leaf, thyme)
  • 12 small white onions
  • 12 mushrooms
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) all purpose flour
  • 2 egg yolks
  • 125 ml (1/2 cup) cream 35 %
  • 1 dash nutmeg
  • Chopped fresh parsley
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  • Cover lamb cubes with water and the juice of half a lemon. Leave for 12 hours changing water 2 or 3 times. (Soaking meat helps to whiter and tender it) Drain the water and place the lamb in a casserole, cover with the stock. Salt and pepper. Bring to the boil and skim.
  • Add the onion stuck with a clove, carrots, leeks and herb bouquet. Cover and simmer over low heat for 1 1/2 hour or put in the oven at 300°F (150°C) until lamb becomes tender. Ten minutes before finishing cooking, boil small onions in a little bit a water until they become tender but not too cooked. Strain and keep warm.
  • Brown mushrooms in half the butter. Keep warm. When lamb is cooked, prepare a roux: melt the rest of the butter in a pan, take off the heat and add flour. Put over low heat stirring repeatedly. Then, gradually pour 2 2/3 cups from the lamb cooking stock stirring well to smooth sauce. Lower heat and simmer 15 minutes stirring repeatedly.
  • Beat egg yolks with cream 35 % and the juice from half a lemon. Take the sauce from the heat and add the cream mixture to it.
  • Cook again over low heat stirring constantly until sauce becomes thicker. Drain the lamb. Rinse and dry the casserole and put the meat back in it. Pour the white sauce on the lamb. Put onions and mushrooms in the casserole, adjust seasoning and add a dash of nutmeg. Cover and keep warm at 300°F (150°C) in the oven.

Chef's notes