La Madeleine Lamb Stew

Yield: 6 servings

Ingredients

• 1 (3 pound) boneless lamb (shoulder or lamb leg cut into medium cubes)
• 2 tablespoons extra virgin olive oil
• 4 large tomatoes, chopped
• 1 bouquet garni (parsley, thyme and bay leaf)
• 3 cloves garlic
• 1 large onion
• 1 bunch carrots
• 4 large potatoes
• 1 pound fresh green peas, shelled
• 3 tablespoons flour
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
2. Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. Cook for 5 more minutes.
3. Add water, bring to boil then reduce heat to simmer, 45 minutes.
4. Add carrots. Cook for 5 more minutes.
5. Add potatoes. Cook for 30 minutes.
6. Add roux and peas.

Attribution

Posted by LladyRusty at Recipe Goldmine 6/26/01 2:46:51 pm.

Source: Chef Thierry Roboullet - La Madeleine, Reston, Virginia