x

Recipe : * Lamb Shoulder With Spring Vegetables

Lamb Shoulder With Spring Vegetables
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h 10
  • Ready in
    1 h 45
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
lamb, lamb shoulder, lamb shoulder, Vegetables

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons grapeseed oil
  • coarse salt and freshly ground black pepper
  • 1 small carrot
  • 1 small onion
  • 1 clove garlic
  • 1 bouquet garni
  • tablespoons tomato paste
  • 1 medium carrot
  • 1 medium turnip
  • 1 medium zucchini
  • 500 g lamb shoulder
  • 80 g peas
  • 80 g french beans
  • 130 ml water

  • Recipe preparation steps

  • 1
    Heat the oil in a saucepan over high heat. Brown the lamb in small batches. As each batch is done, drain and set aside. When all the lamb is browned, discard the cooking fat.
  • 2
    Return all the lamb to the saucepan. Season the meat with salt and pepper. Add the water, minced carrot, minced onion, garlic, bouquet garni, and tomato paste. Bring to a boil, skim the scum from the surface, reduce heat, cover, and simmer until the meat is tender, about 45 minutes.
  • 3
    While the meat is cooking, blanch the julienned carrots, turnips, peas, beans, and zucchini until tender in separate batches of salted, boiling water. As each is cooked, drain well, shock in ice water, and drain again. If desired, peel the peas.
  • 4
    When the meat is tender, remove it from the saucepan and set aside. Reduce the cooking liquid by about three-fourths. Strain the liquid through a chinois. Place the cooking liquid back into the saucepan along with the meat and vegetables. Season with salt and pepper and gently reheat.
  • Ready !