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Boiled Lamb In Marjoram Sauce Recipe
|Lamb shoulder/Lamb leg||3 Pound, boned, rolled and tied|
|Onion||1 , quartered|
|Parsnips||2 , scraped and cut into julienne strips, 2 inch long, 1/2 inch wide|
|Carrots||3 , cut into julienne strips 3 inches long, 1/2 inch wide|
|Celery stalks||1 , coarsely chopped, cut into julienne strips 3 inches long, 1/2 inch wide|
|Salt||1 1⁄2 Teaspoon|
|Potatoes||2 Pound, peeled and sliced lengthwise into 1/4 inch strips (3 Pieces)|
|Anchovy fillets,||3 , drained and finely chopped|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 1220 Calories from Fat 703
% Daily Value*
Total Fat 78 g120.2%
Saturated Fat 35.1 g175.6%
Trans Fat 0 g
Cholesterol 260.1 mg
Sodium 1168.4 mg48.7%
Total Carbohydrates 65 g21.7%
Dietary Fiber 9.9 g39.7%
Sugars 8.1 g
Protein 65 g129.5%
Vitamin A 164.4% Vitamin C 109.3%
Calcium 14.3% Iron 46.9%
*Based on a 2000 Calorie diet
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.
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.