Blanquette of lamb

Serves 6

1kg boneless shoulder of lamb, trimmed and cut into chunks
1.25 ltrs water
8 button onions
2 large carrots, thickly sliced
2 bay leaves
juice of ½ lemon
salt and black pepper
250g button mushrooms
45g butter
45g plain flour
150ml single cream
1 egg yolk
chopped parsley to garnish

1. Put the chunks of lamb into a large saucepan, cover with cold water, and bring to the boil. Drain, then rinse the meat thoroughly to remove the scum.

2. Return the meat to the saucepan and pour in the measured water. Add the onions, carrots, bay leaves, and lemon juice, and season with salt and pepper. Bring to the boil, cover, and simmer gently for 1 hour.

3. Add the mushrooms and simmer for 30 minutes. Lift out the lamb and vegetables, reserving the liquid and keep hot.

4. Melt the butter in a small pan. Add the flour and cook, stirring occasionally, for 1 minute. Gradually blend in the reserved cooking liquid, stirring constantly. Bring to a boil, stirring, then simmer until the sauce thickens.

5. In a bowl, whisk together the cream and egg yolk. Blend in 2 tbsp of the hot sauce. Take the saucepan off the heat, stir the cream mixture into the sauce, then reheat very gently. Taste for seasoning. Pour the sauce over the lamb and garnish with parsley before serving.

(Mary Berry's - Complete Cookbook)