Lamb stew and spring vegetables Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
1h
time
1h
Heat treatment time
2h
2h
Ingredients list
- 600 g lamb shoulder
- 1 bunch spring onions
- 1 bunch baby carrots
- 1 bunch spring turnips
- 1 bunch green asparagus
- 200 g beans
- 1 bouquet garni (herbs for stew, including thyme, bay leaf and parsley)
- 1 tbsp dehydrated veal stock
- 1 cup white wine
- 1 tbsp sugar
- 1 pinch cumin
- 30 g butter
- Oil
- Freshly-ground salt and pepper
Number of servings
4-6Jar suggestion
Preparation
- Sautée the lamb, cut into large cubes, in a bit of oil. When the lamb is browned, dust with the dehydrated veal stock and pour in the white wine. Then, add the bouquet garni of herbs and the cumin. Salt and pepper to taste. Cover and cook for 15 minutes on low heat.
- Cook the carrots in a small amount of water with the sugar and butter. Add the turnips, then add the onions. Cook for around 15 minutes.
- Blanch the asparagus and beans for 4 minutes in salted boiling water, then set aside.
- Mix the spring vegetables, asparagus and beans together, then add the pieces of lamp.
- Fill the Le Parfait Super or Le Parfait Familia Wiss terrines up to 2 cm from the rim. Close and sterilise immediately for 2 hours at 100°C.
