There’s a lot to celebrate during the winter months. From Thanksgiving Day to New Year’s, there are plenty of opportunities to gather and share heartwarming meals and memories. This French-inspired “Blanquette of Lamb in Garlic Cream” is sure to be a welcome addition to any holiday menu. Flavored with thyme and garlic, this easy recipe is sure to chase away winter’s chill, leaving behind all the warmth of the season’s many celebrations.

Recipe courtesy of “Le Cordon Bleu Home Collection: Winter” (Periplus).

Blanquette of Lamb

in Garlic Cream

Ingredients:

3 pounds boneless lamb shoulder

1 carrot

1 small onion

1 stalk celery

1 sprig of fresh thyme or 1/2 t. dried thyme

1 teaspoon salt

10 to 12 peppercorns

8 unpeeled cloves garlic

1/3 cup olive oil

2 T. unsalted butter

1/4 cup flour

1 cups whipping cream

Finely chopped fresh parsley garnish






1. Trim the lamb of excess fat and cut the meat into 11/4-inch cubes. Place the lamb cubes in a large flameproof casserole or Dutch oven with the whole carrot, onion, celery stalk, thyme, bay leaf, salt and peppercorns. Add enough cold water to reach one inch above the meat and vegetables. Bring to a boil, then reduce the heat and simmer for about one hour and 10 minutes, skimming any froth from the surface.

2.
Meanwhile, set the oven to its lowest temperature. Place the garlic cloves in a small baking dish and cover with the olive oil. Cook for 40 minutes, or until soft. Drain and peel the garlic cloves, then press through a sieve to obtain a purée.

3. Strain the lamb and reserve the liquid. Discard the vegetables and keep the lamb warm. Return the liquid to the casserole and simmer over low heat for 20 minutes, or until reduced by half, skimming off the excess fat.

4.
Melt the butter in a saucepan over low heat. Add the flour and cook for one minute. Add the reduced cooking liquid and whisk to a boil. Add the cream and mix until smooth, then add the garlic purée. Strain the sauce and season to taste with salt and freshly ground pepper. Arrange the lamb in a deep serving dish and cover with the sauce. Sprinkle with the parsley and serve at once.

Serves 6


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