- Serves: 6
- Recipe Category: Meat lamb
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Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Liquid Chicken Stock, Lemon & Black Pepper Seasoning
You Will Need:
Ina’s Tip
Add 1 t (5 ml) potato flour or cornflour to egg yolks, it will stabilise them and prevent curdling. Still don’t boil or the velvety smoothness of the sauce will be spoiled.
Method:
Measure the flour and Garlic Pepper Seasoning into a medium plastic bag. Shake to mix. Add the lamb pieces and shake again to coat the meat well.
Add the butter and 2 T of oil to a heavy saucepan. Brown only half the meat in two batches. Spoon out onto a plate.
Add a little more oil to the pot and brown the onions pre-seasoned with Green Onion Seasoning. Add the un-browned meat, celery and any leftover flour to the onions and stir through to coat. Spoon out meat and add to the browned meat.
Add the white wine and boil open until the wine is reduced by half.
Add the boiling water and Liquid Chicken Stock. Add the meat and any juices that might have leaked out. Bring to a gentle simmer and cover with a tight fitting lid. Simmer slowly for 2 hours or bake in a 150 °C oven until tender.
Spoon out the meat with a slotted spoon. Add the parsley, origanum and lemon rind to the remaining sauce. Taste for seasoning and add ± ½ cup of water if sauce is too concentrated.
Beat the lemon juice and egg yolks together with half a cup of the sauce. Add it back into the pot and stir over a gentle heat just until the sauce thickens. Return meat to the pot. **Do not boil** or the sauce will lose its velvety texture. Taste again, add a little more lemon or a pinch of sugar according to personal taste.
Serve hot with rice noodles or regular rice to soak up the delicious sauce.
Lamb with Lemon
One of my personal favourites. This substantial dish freezes well. Use the leftover egg whites for meringues, add them to a soufflé or omelette, or freeze to use on another occasion.- Serves: 6
- Recipe Category: Meat lamb
-
Products in this recipe:
Garlic Pepper Seasoning, Green Onion Seasoning, Liquid Chicken Stock, Lemon & Black Pepper Seasoning
You Will Need:
Method:
Measure the flour and Garlic Pepper Seasoning into a medium plastic bag. Shake to mix. Add the lamb pieces and shake again to coat the meat well.
Add the butter and 2 T of oil to a heavy saucepan. Brown only half the meat in two batches. Spoon out onto a plate.
Add a little more oil to the pot and brown the onions pre-seasoned with Green Onion Seasoning. Add the un-browned meat, celery and any leftover flour to the onions and stir through to coat. Spoon out meat and add to the browned meat.
Add the white wine and boil open until the wine is reduced by half.
Add the boiling water and Liquid Chicken Stock. Add the meat and any juices that might have leaked out. Bring to a gentle simmer and cover with a tight fitting lid. Simmer slowly for 2 hours or bake in a 150 °C oven until tender.
Spoon out the meat with a slotted spoon. Add the parsley, origanum and lemon rind to the remaining sauce. Taste for seasoning and add ± ½ cup of water if sauce is too concentrated.
Beat the lemon juice and egg yolks together with half a cup of the sauce. Add it back into the pot and stir over a gentle heat just until the sauce thickens. Return meat to the pot. **Do not boil** or the sauce will lose its velvety texture. Taste again, add a little more lemon or a pinch of sugar according to personal taste.
Serve hot with rice noodles or regular rice to soak up the delicious sauce.