Lamb fricassee

Lamb fricassee is a delicious alternative to sauerkraut, but you can use the same type of meat. I think that lamb fricassee can often taste a little small and have therefore made my own variant.

1.2 kg of lamb (I use a mixture of sliced lamb shank and bog)


3 bay leaves

Salt and pepper

5 tablespoons lamb stock or 2 bouillon cubes

4 carrots

3 parsley roots

1 finely chopped fist of each of parsley, chives and dill

2 dl cream

Light cornstarch

1 purre

1/2 lemon, juice only

Put the lamb in a saucepan and pour on water until it covers. Bring to the boil and froth well, so the power is clear and fine. Add bay leaves, salt, pepper and lamb stock and let the meat soak until it is really tender, preferably 3-4 hours.

Peel and dice the carrots and parsley and let them soak with the meat for the last 20 minutes. Pour the power into a small saucepan and keep the meat and vegetables warm for as long as possible. Boil the power until there are approx. 6 dl. Add parsley, chives and dill and mix the mixture into a smooth green sauce, with a hand mixer. Stir in cream and light cornstarch until the sauce has a nice consistency. Add the leeks in thin strips, bring to the boil and let the sauce simmer for 8-10 minutes.

Pour the sauce back over the meat and vegetables in the pan and bring to the boil, before seasoning it with salt, pepper and lemon.

Serve with freshly cooked almond potatoes, or other mashed potatoes.

You will find more, both traditional and more exotic, recipes with lamb here .

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