Lamb Fricassee

4 servings

You are free to choose the vegetables you use in the lamb fricassee. Some suggestions are carrot, leek, parsnip, celery root (celeriac), fennel, swede, cauliflower, onion, green peas and fresh farm beans.

Tips

  • The belly, chest and neck are well suited for lamb fricassee.
  • Remove the bones from the boiled meat before heating it in the sauce.
  • Other herbs that can be used are tarragon, chervil (French parsley), basil, dill and wild garlic.
  • Half of the cream can be replaced with crème fraîche.
  • The fricassee can be topped with buttered or roasted forest mushrooms like chanterelle, funnel chanterelle or trumpet mushrooms.
Original recipe: NRK Mat

Ingredients

  • 1.5kg of lamb with bone, e.g. sliced lamb shoulder

  • 1 brown onion

  • 1 bay leaf

  • 10 black peppercorns

  • some sprigs fresh thyme

  • a pinch of salt

  • 600g washed mixed vegetables as desired, see top for suggestions

  • 600ml stock (from boiling the meat)

  • 3tbsp flour

  • 3tbsp butter

  • 100-200ml cream

  • chopped parsley (can be skipped)

  • salt and pepper

  • a few drops of lemon juice

Directions

  1. Break up the meat or divide it into appropriate pieces and rinse well in cold water. Put it in a saucepan and cover the meat with cold water. Do not fill with too much water, it should only cover the meat. Add a good pinch of salt and bring to a slow boil. Remove any impurities that settle on top.

  2. Add onions split in half, bay leaves, pepper and thyme and allow the meat to simmer until completely tender and separating from the bone. This takes 1.5 to 2 hours, but the meat can simmer for longer if you like. Make sure it does not boil too vigorously, as the meat might get both hard and dry.

  3. Lift the tender meat out of the pot and place it on a platter. Cover the meat with foil so it does not dry out.

  4. Strain the remaining stock and boil the washed, nicely sliced ​​vegetables in the tasty lamb stock. Add in the vegetables that need the most time first. Add the boiled vegetables to the meat while you make the sauce.

  5. If necessary, boil the stock and let evaporate to the desired amount, or add a little water / stock if there is not enough.

  6. Melt the butter in a saucepan and stir in the flour. Stir in the lamb stock. Add the cream, bring to a boil and season the sauce with salt, pepper and lemon juice. Finally add parsley and other optional herbs.

  7. Heat the meat and vegetables in the sauce. Serve the fricassee with boiled potatoes or rice.


Category: Dinner

Cusine: Norwegian

Tags: Lamb • Stew • Vegetables