Boiled Lamb In Marjoram Sauce Recipe
Ingredients
| Lamb shoulder | 3 Pound, rolled | |
| Onion, quartered - 1 number | ||
| Parsnips, cubed – 1 number | ||
| Parsnips, scraped and cut into julienne strips (3 inches long, 1/2 inch wide) – 2 numbers | ||
| Carrots, cubed - 2 numbers | ||
| Carrots, scraped and cut into julienne strips (3 inches long, 1/2 inch wide) – 3 numbers | ||
| Celery stalks, coarsely chopped, cut into julienne strips (3 inches long, 1/2 inch wide) - 1 number | ||
| Water | 2 Quart | |
| Salt | 1 1/2 Teaspoon | |
| Potatoes (1 1/2 to 2 pounds), peeled and sliced lengthwise into 1/4-inch strips -3 numbers | ||
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Marjoram | 1/4 Teaspoon | |
| Anchovy fillets, drained and finely chopped - 3 numbers | ||
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Tablespoon, finely chopped | |
Directions
MAKING
1) Mix together the lamb, onion, the cubed parsnip and carrots, and the chopped celery in a 5- or 6-quart saucepan.
2) Pour in the water and add the salt.
3) Bring to a boil, and then lower the heat and simmer, covered, for 2 1/2 hours, or until the lamb shows no resistance when tested with the tip of a sharp knife.
4) When the lamb is almost done, blanch the julienne carrots, parsnips, celery and potatoes by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them.
5) Drain and set them aside.
6) Transfer the lamb to a heated platter.
7) Pour the stock through a strainer, pressing hard on the vegetables with a wooden spoon before discarding them.
8) Skim off the surface fat and return the stock to the pan.
9) Boil it over high heat, uncovered, until it is reduced to about 3 cups.
10) Meanwhile, in another saucepan, melt the butter, stir in the flour and cook over very low heat until light brown.
11) Add the marjoram, anchovies, lemon juice and parsley.
12) Stir in 3 cups of stock, continuing to whisk over low heat until the sauce is creamy and smooth.
13) Transfer the lamb to the large saucepan or a 4-quart casserole and pour the sauce over it.
14) Bring it to a boil, and then reduce the heat to low and add the julienne carrots, parsnips, celery and potatoes.
15) Simmer for 10 minutes longer, or until the vegetables are tender but not mushy.
16) Taste for seasoning.
SERVING
17) Serve the lamb on a platter with the vegetables surrounding it.
18) Pour a few tablespoons of the sauce over the lamb and serve the rest in a sauceboat.
19) Garnish the meat with parsley.
1) Mix together the lamb, onion, the cubed parsnip and carrots, and the chopped celery in a 5- or 6-quart saucepan.
2) Pour in the water and add the salt.
3) Bring to a boil, and then lower the heat and simmer, covered, for 2 1/2 hours, or until the lamb shows no resistance when tested with the tip of a sharp knife.
4) When the lamb is almost done, blanch the julienne carrots, parsnips, celery and potatoes by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them.
5) Drain and set them aside.
6) Transfer the lamb to a heated platter.
7) Pour the stock through a strainer, pressing hard on the vegetables with a wooden spoon before discarding them.
8) Skim off the surface fat and return the stock to the pan.
9) Boil it over high heat, uncovered, until it is reduced to about 3 cups.
10) Meanwhile, in another saucepan, melt the butter, stir in the flour and cook over very low heat until light brown.
11) Add the marjoram, anchovies, lemon juice and parsley.
12) Stir in 3 cups of stock, continuing to whisk over low heat until the sauce is creamy and smooth.
13) Transfer the lamb to the large saucepan or a 4-quart casserole and pour the sauce over it.
14) Bring it to a boil, and then reduce the heat to low and add the julienne carrots, parsnips, celery and potatoes.
15) Simmer for 10 minutes longer, or until the vegetables are tender but not mushy.
16) Taste for seasoning.
SERVING
17) Serve the lamb on a platter with the vegetables surrounding it.
18) Pour a few tablespoons of the sauce over the lamb and serve the rest in a sauceboat.
19) Garnish the meat with parsley.
Chef
