Boneless Lamb stew

SERVES ( 4 ) 1 leg of lamb, 1300 g; 2 carrots; 1 stick of celery; 1 medium onion; a little thyme; 1 bay leaf; 3 parsley sprigs; 1 clove; oil, salt and pepper; 2 egg yolks; 100 g clotted cream; some drops of lemon juice; 12 button onions; 200 g champignons, salt and pepper

Bone the leg, cut in cubes and brown. Season slightly with salt and pepper. In a deep casserole, place the meat, the onion with the spice clove thrust into, celery, carrots, bay leaf, thyme and parsley. Add salt and water to cover (1 litre). The water should cover them one centimetre. Bring to a boil and cook over a low flame, covered, for 45 minutes. Since they must always be covered, you should add some water during cooking.

Meanwhile, place the button onions in a frying-pan together with a long dash of oil, salt and one thyme sprig. Add a little water without covering completely. Once the water has evaporated, no sooner have they fried than they are cooked through.

In a separate frying-pan, place the whole champignons with oil, salt and a little pepper, and fry over high heat until they start to brown. When the meat is cooked through, drain well and reserve together with the well-drained champignons and button onions, and the carrot cut into slices.

Then heat 6 dl cooking broth in a saucepan and add some drops of lemon juice. Separarely, beat the two egg yolks with the clotted cream and very slowly add this mixture to the broth but do not bring to a boil. It must become a thickened and smooth cream.

Pour the dressing on the meat and the vegetables you reserved, and serve.

Boneless Lamb stew