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  Added: Oct 11, 2006  •  Visited (536)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Boiled Lamb In Marjoram Sauce
(Gesottenes Lammernes In Majoran Sauce)
What You Need:
  • A 3-pound boned lamb shoulder or leg, rolled and tied
  • 1 large onion, quartered
  • 3 parsnips, 1 cubed, 2 scraped and cut into julienne strips (3 inches long, ½ inch wide)
  • 5 carrots, 2 cubed, 3 scraped and cut into julienne strips (3 inches long, ½ inch wide)
  • 3 celery stalks, 1coarsely chopped, cut into julienne strips (3 inches long, ½ inch wide)
  • 2 quarts water
  • 1½ teaspoons salt
  • 3 large potatoes (1½ to 2 pounds), peeled and sliced lengthwise into ¼ inch strips
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon marjoram
  • 3 anchovy fillets, drained and finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley

  • How To Cook:
    1. Combine the lamb, onion, the cubed parsnip and carrots, and the chopped celery in a 5- or 6-quart saucepan. Pour in the water and add the salt.

    2. Bring to a boil, then lower the heat and simmer, covered, for 2½ hours, or until the lamb shows no resistance when tested with the tip of a sharp knife.

    3. When the lamb is almost done, blanch the julienne carrots, parsnips, celery and potatoes by cooking them rapidly for 3 minutes in enough unsalted boiling water to cover them. Drain and set them aside.

    4. Transfer the lamb to a heated platter. Pour the stock through a strainer, pressing hard on the vegetables with a wooden spoon before discarding them. Skim off the surface fat and return the stock to the pan. Boil it over high heat, uncovered, until it is reduced to about 3 cups.

    5. Meanwhile, in another saucepan, melt the butter, stir in the flour and cook over very low heat until light brown. Add the marjoram, anchovies, lemon juice and parsley. Stir in the 3 cups of stock, continuing to whisk over low heat until the sauce is creamy and smooth.

    6. Transfer the lamb to the large saucepan or a 4-quart casserole and pour the sauce over it. Bring it to a boil, then reduce the heat to low and add the julienne carrots, parsnips, celery and potatoes. Simmer for 10 minutes longer, or until the vegetables are tender but not mushy.

    7. Taste for seasoning. Serve the lamb on a platter with the vegetables surrounding it. Pour a few tablespoons of the sauce over the lamb and serve the rest in a sauceboat. Garnish the meat with parsley.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Parsnip
    Main Ingredient » Vegetables » Carrot
    Dish » Main Courses


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