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Blanquette
Photo: Arnaud 25, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Meat Dishes · Recipe No. 53

Blanquette of Lamb

Blanquette of Lamb made with shoulder of lamb boned, carrot, onion pique and plain flour. The recipe serves 2; change the portions and units below and the amounts update.

  • Serves 2

Method

  1. Trim meat & cut into even pieces, Blanch & refresh.

  2. Cover with stock, bring to boil, skim add onion, carrot & BG.

  3. Simmer 1-1.5 hours.

  4. Make a blond roux gradually add cooking liquor to make a veloute.

  5. Cook out, season and adjust pass onto meat.

  6. Add cream to finish.

Tip: tap a step to tick it off as you cook.

Shopping list for 2 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Fresh herbs

Converted from the Cookeryonline Excel workbook “SR53”.