Blanquette of Lamb

Author: 5/15
Images poireaux
Preparation 60
Baking 120
Portions 6
Freezing No


  • 1,5 kg (2 1/2 pounds) of cubed lamb shoulder or breast of 2.5 cm (1 inches)
  • Juice of 2 1/2 lemons
  • 1 liter (4 cups) of veal or chicken broth
  • Salt and pepper
  • 1 Spanish onion, stitched with a clove
  • 2 carrots
  • 1/2 package of Les Cultures de chez nous sliced leeks
  • 1 herbs bouquet (parsley, bay leaf, and thyme)
  • 12 small white onions
  • 12 mushrooms
  • 2 oz (1 tablespoon) of butter
  • 30 ml (2 tablespoon) of all purpose flour
  • 2 egg yolks
  • 125 ml (1/2 cup) of cooking cream
  • 1 pinch of nutmeg
  • Fresh chopped parsley
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  • Cover lamb cubes with water and juice from half a lemon. Rest for about 12 hours while changing water 2 or 3 times. This soaking will get the meat white and tender. Drain lamb and put in a casserole. Cover with broth. Sall and pepper. Bring to a boil and foam.
  • Add onions stitched with a clove, carrots, Les Cultures de Chez Nous sliced leeks and garnished herbs bouquet. Cover and let simmer at low heat for 1 hour and 30 minutes or oven bake at 300 °F (150 °C) till lamb gets tender. Ten minutes before lamb cooking ends, boil small onions in a bit of water till it gets tender, but not too much cooked. Drain and keep warm.
  • Brown mushrooms in halfs of the butter. Keep warm. When lamb is cooked, melt remains of butter in a pan remove from fire and incorporate flour. Cook at low heat for 1 or 2 minutes while stirring constently. Then pour gradually 2 1/2 cups of broth du bouillon of lamb breast and bring to a boil while vigorously stirring to homogenize. Low down fire and let simmer for 15 minutes while stirring form time to time.
  • Scramble egg yolks with cream and juice of half a lemon. Remove sauce from fire and incorporate cream mixture.
  • Cook again at low heat while constently stirring till the sauce thicker. Drain lamb. Rince, dry, then put back the meat. Pour white sauce over lamb. Set onions and mushrooms in the casserole, rectify seasonings and add a pinch of nutmeg. Cover and keep warm in an oven set at 300 °F (150 °C).

Chef's notes

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