Lamb

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Ingredients

650 g	shoulder of lamb, cubed
50 g	butter
1 medium	onion, chopped
1 stick(s)	celery, chopped
1 tbsp	flour
150 ml	milk
150 ml	lamb broth
1	carrot, peeled, chopped
6 sprig(s)	parsley
6	basil leaves
4	sage leaves
2 medium	eggs, yolks only
1 tbsp	lemon juice
	salt and freshly ground pepper, to taste

Method

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Combine oil and half of the butter in a large pan and heat over low heat. Add the onion and celery and sauté until soft. Add the flour and cook for 1-2 minutes, stirring.

Gradually add the stock, stirring constantly, bring to the boil. Remove pan from heat.

Tie the herbs together and add to the pan together with the lamb and remaining butter. Season with salt and pepper. Stir well, return to the heat, cover and simmer for 1 hour.

Beat the egg yolks and add lemon juice. Mix well.

Remove the bundled herbs from the pan and gently stir in the egg yolk mixture without bringing it to a boil. Serve immediately.