Ingredients

• 65g/2 1/2 oz butter

• 900g/2 lb lean boned shoulder of lamb, cut into 4cm dice

• 600ml/1 pint lamb stock or water

• 150ml/1/4 pint dry white wine

• 1 onion, quarter

• 2 fresh thyme sprigs

• 1 bay leave

• 225g/8 oz baby onions, halved

• 225g/8 oz young carrots

• 2 small turnips, quartered

• 175g/6 oz shelled broad beans

• 15g/1/2 oz plain flour

• 1 egg yolk

• 45l/3 tbsp double cream

• 10ml/2 tsp lemon juice

• salt and ground black pepper

• 30ml/2 tbsp chopped fresh parsley, to garnish

Serves 4

Method:

1. Sauté the lamb in 25g/1 oz of the butter to seal. Add the stock or water and wine, bring to the boil and skim. Add the quartered onion, thyme and bay leaf. Cover and simmer for 1 hour.

2. Brown the baby onion in 15 g/1 oz of the butter. Add to the lamb with the carrots and turnips. Cook for 20 minutes. Add the beans and cook for 10 minutes.

3. Arrange the lamb and vegetables on a serving dish. Cover and keep warm. Discard the onion quarters and herbs. Strain the stock; skim off fat.

4. Bring to the boil and reduce the stock to 450ml/3/4 pint. Mix the remaining butter and flour to a spate. Whisk into the stock, then simmer briefly.

5. Combine the egg yolk and cream. Add a little hot sauce then stir into the pan. Do not boil. Add the lemon juice, and season. Pour the sauce over the lamb; garnish with parsley.