Ingredients
6 parsley stems
1 thyme sprig
1 bay leaf
2 cloves
lots of garlic
1 lg. onion, halved.
3 lbs. 1 1/2" lamb pieces
1 qt. water
1 lg. carrot, quarterd, & sliced juillianed
kosher salt
3 tbsp. unsalted butter
1/4 cu. flour
1/2 cu. heavy cream
1 1/2 tblsp. fresh lemon juice
white pepper
Preparation
tie parsley, thyme, & bay leaf in a bundle. stick cloves in the onion halves. combine lamb w/ onions, carrots, & herbs. cover and simmer for thirty mins., skimming all the while. transfer meat to a bowl. strain broth through strainer. re-combine lamb w/ broth, & bring back to a simmer. cream the butter w/ the flour. whisk the paste into the stew. continue cooking for about thirty mins. remove lamb again, simmer sauce untill reduced to 2 cups. return lamb to pot. whisk cream into pot, simmer for ten mins. add lemon juice, salt & pepper. serve w/ rice pilaf or noodles, & sauteed spinsch.
