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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.
Lamb with Lemon
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You Will Need:

Main Dish
  • 2 kg lamb shanks and knuckles, cut into 2 - 3 cm slices through the bone
  • 2 T (30 ml) flour
  • 2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 T (30 ml) butter
  • olive oil
  • 2 medium onions, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 4 celery sticks, sliced
  • 1 cup (250 ml) white wine
  • 2 cups (500 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) chopped parsley
  • 2 t (10 ml) origanum, chopped
  • 2 T (30 ml) lemon rind, grated
  • 3 T (45 ml) fresh lemon juice
  • 3 egg yolks
  • Ina Paarman’s Lemon & Black Pepper Seasoning

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.
Lamb with Lemon

You Will Need:

Main Dish
  • 2 kg lamb shanks and knuckles, cut into 2 - 3 cm slices through the bone
  • 2 T (30 ml) flour
  • 2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 2 T (30 ml) butter
  • olive oil
  • 2 medium onions, chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 4 celery sticks, sliced
  • 1 cup (250 ml) white wine
  • 2 cups (500 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Chicken Stock
  • ½ cup (125 ml) chopped parsley
  • 2 t (10 ml) origanum, chopped
  • 2 T (30 ml) lemon rind, grated
  • 3 T (45 ml) fresh lemon juice
  • 3 egg yolks
  • Ina Paarman’s Lemon & Black Pepper Seasoning
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.

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