Lamb Fricassee with Spring Vegetables and Lemon
80% автентично · French-inspired
A lighter, brighter take on fricassee, incorporating fresh spring vegetables like asparagus and peas, finished with a touch of lemon for a zesty flavor profile.
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Съставки
- Lamb shoulder, cubed700g
- Leeks, white and light green parts, sliced2 medium
- Asparagus, trimmed and cut into pieces200g
- Peas (fresh or frozen)150g
- Garlic, minced2 cloves
- All-purpose flour2 tbsp
- Vegetable or chicken broth400ml
- Heavy cream150ml
- Butter1 tbsp
- Lemon juice2 tbsp
- Lemon zest1 tsp
- Fresh dill or parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Season lamb cubes with salt and pepper.
- 2
In a pot, melt butter over medium heat. Brown the lamb cubes in batches, then remove and set aside.
- 3
Add sliced leeks to the pot and sauté until softened, about 5 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the leeks and stir well, cooking for 1-2 minutes.
- 6
Gradually whisk in the broth, scraping the bottom of the pot.
- 7
Return the lamb to the pot. Bring to a simmer, then reduce heat, cover, and cook for 45-60 minutes, or until lamb is tender.
- 8
Add asparagus pieces and peas to the pot. Cook for another 5-7 minutes until vegetables are tender-crisp.
- 9
Stir in the heavy cream, lemon juice, and lemon zest. Heat gently until the sauce thickens slightly. Do not boil.
- 10
Stir in fresh dill or parsley. Adjust seasoning with salt and pepper.
