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La Madeleine Lamb Stew


  • 1 (3 pound) boneless lamb (shoulder or lamb leg cut in 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 green peas (fresh, shelled)
  • 3 tablespoons flour
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste


  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.

Servings: 6

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

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

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