Ingredients
- 1 ½ pounds boneless lamb shoulder
- Flour for dredging
- 2 tablespoons vegetable oil
- 2 shallots, sliced
- 3 leeks, sliced
- 1 clove garlic, minced
- 1 teaspoon thyme
- 1 cup chicken stock (preferably homemade)
- 1 cup dry white wine
- 2 teaspoons lemon juice
- Coarse salt and freshly ground pepper to taste
- Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
- 2 strips lemon peel
4 to 6 servings
Preparation
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Dining and Cooking