Clarinette's Cook

Cooking Management

Lamb chunk and purée à l’ail

The dinner tonight was really appreciated at home. I thought worth sharing the recipe with you.

Once again, very easy. Lamb chunks, one per person or for us, as we are not a big meat eater 3 for four.

Fry the chopped onions in vegetable oil, then add the lamb with bone, fry a bit before reducing the heath, add pepper, laurier, rosemary or thyme, garlic (2 cloves) and read wine (one small glass). If you like more sauce, you can add a glass of water. To make the gravy ticker, you can roll the meet into flour or add bread crumb or soya powder. As always, I add the salt mid-cooking as well as some carrots. let it cook for 45′ in medium low heat. If you like it very tender and you have more time, you  do the frying part in the morning and leave in the oven in a cast iron casserolle for 5-6 hours in low temperature.

I served it with peeled potatoes, cooked with milk and 3 cloves of garlic and salt, untill the potatoes becomes easy to mash with a fork. At the end of the cooking, add 2 table spoon of creme fraiche.

Enjoy the meal with a glass of


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