Blanquette of lamb is a classic French dish known for its delicate flavours and creamy sauce. It is a variation of the traditional blanquette de veau (veal blanquette), where lamb is used instead of veal. Blanquette is derived from the French word ‘blanc’, which means white, referring to the pale colour of the dish’s sauce.
Blanquette of lamb is often served with accompaniments such as rice, boiled potatoes or crusty bread. It is a comforting and elegant dish, showcasing the tenderness of the lamb and the richness of the creamy sauce. The flavours are subtle and refined, allowing the natural taste of the lamb to shine through.
Overall, Blanquette of lamb is a delightful French dish that combines tender lamb, aromatic vegetables and a luxurious creamy sauce, resulting in a satisfying and sophisticated meal.
Ingredients Quantity
- White beans, dried 480g
- Onion piqué 2
- Carrot stick, 4 in. (10 cm) 2
- Leek, split, 4-in. (10-cm) piece 2
- Fresh thyme 2 sprigs
- Bay leaf 2
- Lamb leg or shoulder, cut in 1½-inch (4cm) cubes 1.9 kg
- White stock 1.4 lt
Sachet:
Bay leaf 1
Dried thyme ½ tsp.
Peppercorns, crushed ½ tsp.
Parsley stems 10
Garlic cloves, crushed 4
- Salt TT
- Blond roux 60 g
- Heavy cream 240 ml
- Dijon mustard 2 Tbsp.
- Egg yolks 4
Method:
- Soak the beans covered in cold water for 12 hours. Drain, then add enough fresh water to cover the beans by 2–4 inches (5–10 centimetres).
- Make two bouquet garni using the carrots, leeks, thyme and bay leaves. Add one onion piqué and one bouquet garni to the beans and cook until they are tender, approximately 1½ hours. Remove and discard the onion piqué and bouquet garni.
- Blanch the lamb cubes in boiling salted water.
- Place the blanched lamb in an 8-quart (8-liter) saucepot. Add the stock and the second onion piqué, the second bouquet garni, the sachet and salt. Cover and simmer until the meat is tender, approximately 1½ hours.
- Strain the meat from the liquid, reserving the meat and the liquid. Discard the onion piqué, bouquet garni and sachet. Return the cooking liquid to the saucepot and reduce to 1 quart
(approximately 1 liter). Whisk the roux into the liquid and simmer for 10 minutes. - Combine the cream, mustard and egg yolks in a non-reactive bowl. Whisk half of the hot
sauce into the cream mixture to temper and then add the combined tempered sauce and cream to the reduced stock as a liaison. - Return the lamb to the sauce and adjust the seasonings. Heat the sauce and meat thoroughly but do not allow it to boil. Serve the Blanquette with the cooked beans.
