Ingredients for Bayonne Lamb Collier De Mouton A La Bayonne
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How to Make Bayonne Lamb Collier De Mouton A La Bayonne
- In a large pot or Dutch oven, combine 1.5 lbs boneless lamb shoulder, cut into 2-inch cubes, 1 large onion, chopped, 2 carrots, chopped, 1 bay leaf, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 4 cups water.
- Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the lamb is very tender.
- Add 8 oz cremini mushrooms, sliced, to the pot 20 minutes before the lamb is finished cooking.
- Carefully remove the lamb and vegetables from the pot and set aside in a warm serving dish.
- Increase the heat to high and boil the cooking liquid rapidly until reduced to 2 1/2 cups. This will take approximately 15-20 minutes.
- In a separate saucepan, melt 2 tbsp butter. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, creating a roux. Gradually whisk in the reduced cooking liquid, stirring constantly until smooth and thickened. Simmer for 5 minutes.
- Season the sauce to taste with salt and pepper.
- In a small bowl, whisk together 1 large egg and 1/4 cup heavy cream. Temper the egg mixture by slowly whisking in a few tablespoons of the hot sauce. This prevents the eggs from scrambling.
- Gently pour the tempered egg/cream mixture into the sauce and return to the pot. Stir gently to combine.
- Reheat gently over low heat. Do not boil.
- Pour the sauce over the lamb and vegetables and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
28g
Fat
163g
Carbs
7g
