Suckling Lamb Stew with Spring Vegetables
- 2 suckling lamb saddles, 1 1/4 pounds (600 g) each
- 8 scallions
- 3 1/2 ounces baby spinach (100 g)
- 12 green asparagus
- 7 ounces snow peas (200 g)
- 14 ounces baby broad beans (400 g)
- 1 1/4 cups clear lamb jus (30 cl)
- 1/2 cup dry white wine (10 cl)
- 3 cloves garlic
- 1 branch savory
- 2 cups light chicken base (40 cl)
- fleur de sel
- olive oil
- 1 ounce butter (40 g)
Step 1: Lamb
Carve the lamb saddles. Start with the tenderloin, following the backbone. Trim off the fat if necessary.
Filet and remove the fell. Trim the filets of all the fat, and remove the nerves. Keep all the bones, the trimmings and the fell to prepare a jus for a different recipe.
Cut the filet mignons and the filets in two lengthwise, then across.
Store all the meat in a cool place.
Step 2: Vegetables
Peel the asparagus and bevel them 2 inches (5 cm) from the tip. Wash and pat dry with a cloth.
Stalk, wash and drain the spinach.
Shell and peel the baby broad beans.
Remove the stems from the snow peas, then wash and drain.
Remove the scallion roots. Remove the first layer of skin, trim the tips, wash, and drain.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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