Bayonne Lamb (Collier De Mouton A La Bayonne)

Name: Bayonne Lamb (Collier De Mouton A La Bayonne)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lamb shoulder, chopped in approx 1-inch cubes; 2 onions, cut in wedges; 2 large carrots, sliced; 4 baby turnips, peeled and left whole; 1 bay leaf; 1 tablespoon lemon juice; 5 cups water; 1 1/2 cups mushrooms, sliced; 3 tablespoons butter; 6 tablespoons flour; 1 egg yolk; 1/2 cup 18% cream; salt and pepper

Servings: persons

2 lbs lamb shoulder, chopped in approx 1-inch cubes
2 onions, cut in wedges
2 large carrots, sliced
4 baby turnips, peeled and left whole
1 bay leaf
1 tablespoon lemon juice
5 cups water
1 1/2 cups mushrooms, sliced
3 tablespoons butter
6 tablespoons flour
1 egg yolk
1/2 cup 18% cream
salt and pepper

1
Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
2
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
3
20 minutes before the end add the mushrooms.
4
Arrange lamb and vegetables in a serving dish and keep hot.
5
Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
6
Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
7
Blend together the egg and cream and add a little of the sauce to temper it.
8
Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
9
Pour sauce over meat and vegetables.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs lamb shoulder, chopped in approx 1-inch cubes, 2 onions, cut in wedges, 2 large carrots, sliced, 4 baby turnips, peeled and left whole, and more.

Yes, Bayonne Lamb (Collier De Mouton A La Bayonne) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!