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Lamb fricassee

Lamb fricassee

What you need:

  • 600 g of lamb

  • 4 carrots

  • 1 kg of potatoes

  • 1 bunch of asparagus

  • 1 handful of pea shoots

  • 1 small handful of tarragon

  • 1 small handful of parsley

  • 1 cup of fresh peas

  • grated zest of 1 lemon

  • 1/2 dl cream

  • 2 dl white wine

  • 8 dl of vegetable broth

  • salt and pepper

How to make it:

  • Cut the lamb meat meat into cubes (2 x 2 cm).

  • Cook the meat in white wine and vegetable broth for approx. 45 minutes.

  • Remove during cooking impurities with spoon.

  • Cut the carrots and potatoes into coarse pieces and cook until tender in lightly salted water.

  • Separate the fond from the meat

  • Pour the stock into a pot along with the cream.

  • Bring to a boil and add the sliced asparagus for the 1-2 minutes.

  • Add meat, potatoes, carrots, chopped herbs, pea shoots and lemon peel.

  • Season with salt and pepper.

  • Serve in deep warm plates.

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