Description (Some HTML is OK)
Blogged atLiving to Eat
A sort of cross between lamb avgolemono and a blanquette using seasonal summer vegetables.
Makes 0 servings
- Lamb neck fillet, around 450g, cut into bite sized pieces
- around 500ml vegetable stock
- 1 lemon, zested and cut into quarters
- about 10 mint leaves, finely chopped, plus a sprig or two to to garnish
- 2 handfuls of frozen peas, cooked.
- 400g of broad beans, shelled, podded and cooked (I’ve put a note on how to prepare broad beans at the end)
- 1 large egg
- around 20ml of single cream
- two servings of fresh tagliatelle, cooked (around 200g) tossed in parsley and olive oil if you like
Preparation (Some HTML is OK)
Brown the lamb in batches over a high heat.
Place in a saucepan of cold water, bring to the boil, then immediately turn down to a simmer.
Over the next five minutes or so, skim the scum that rises to the top of the water off with a wooden spoon.
Once no scum is left, drain the lamb and place in a pan with the vegetable stock. Bring back to a simmer.
Add the lemon zest and the chopped mint
After 30 minutes, the lamb should be tender. Strain off the liquid into a seperate saucepan, reserving all the solids and boil until reduced by half. Remove from the heat and allow to cool for 2 or 3 minutes. This is to stop the egg mixture from curdling when it is added.
Beat the egg and cream in a bowl. Add to the reduced stock, stirring constantly. This should thicken the sauce although you may need to return the pan to a low heat for this to happen.
Stir the lamb and other strained solids back in. Add the peas and broad beans. Warm through, taste, adjust seasoning.
Serve with the tagliatelle, squeeze over some lemon juice, garnish with mint leaves and wedges of lemon.