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1
Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent.
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2
Stir in the lamb and add the stock, using enough to cover the lamb.
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3
Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
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4
Remove the lamb from the broth.
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5
Strain the broth and remove as much of the fat as possible.
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6
You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock.
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7
When the stock has chilled sufficiently, the fat can be lifted off and discarded.
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8
Shortly before serving, measure the stock.
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9
You should have about two cups.
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10
Add a little water if there is less.
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11
If there is more you should plan to increase the amount of potato starch proportionately.
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12
Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together.
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13
When the starch is liquefied stir in any remaining cream.
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14
Bring the stock to a simmer in a casserole.
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15
Whisk the egg yolks and lemon juice together in a bowl.
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16
With the stock barely simmering, slowly whisk in the egg-yolk mixture.
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17
Then slowly beat the cream mixture into the stock mixture.
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18
Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce.
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19
When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper.
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20
Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.
