Suckling Lamb Stew with Spring Vegetables

Credit: Didier Loire
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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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