HOME | Kitchen Charts | Food Dictionary | Cook's Corner



You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!

Recipe Goldmineon               facebook    

La Madeleine Lamb Stew

Posted by LladyRusty at recipegoldmine.com 6/26/01 2:46:51 pm

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

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

Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.

Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)

Add water, bring to boil then reduce heat to simmer (45 minutes).

Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

Servings: 6