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A delicious spring lamb dish in 5 simple steps..really!

Feeling uninspired in the kitchen? Want to mix things up when it comes to supper, but not sure where to start? Well i’ve joined forces with Robin Stewart, chef/director at the newly opened Rutland Cookery School to bring you a simple and seasonal recipe (don’t let the picture fool you. It’s easier to make than you think).

Blanquette of lamb printaniere


170g lean, diced lamb soaked in cold water over-night, drained and rinsed
25g chopped onion
25g chopped celery
25g chopped white of leek
25g chopped white mushrooms
1 bay leaf
1 sprig of rosemary
1 small clove peeled garlic
75g white wine
100g white lamb / chicken stock
1 egg yolk beaten into 15g double cream

How to:
1. Put all the vegetables in a small saucepan.
2. Add the wine and stock, bring to the boil and simmer for 10 minutes.
3. Add lamb and simmer gently 1 hour.
4. Check the lamb is tender.
5. At this point the stock can be thickened by stirring in the egg yolk / cream over a gentle heat until the sauce thickens (don’t over-cook, the sauce will curdle) or discard the cooked vegetables and finish with fresh spring vegetables for a more refined presentation.

Nb. Please bear in mind this recipe only serves one and is taught on the French cookery workshop.

Rutland Cookery School, Oakham Enterprise Park, 16c Ashwell Rd, Rutland, Oakham LE15 7TU

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