Ragout of Lamb, Poulette Style

1Kg Cubed Lamb Shoulder
20g Butter
2 Thinly Sliced Onion
200g Thinly Sliced Leek (white part)
1Tbsp All Purpose Flour
200ml Dry White Wine
200ml Water
1 Branch Thyme
1 Bay Leaf
300g Thinly Sliced Mushrooms
2 Egg Yolks
100ml Cream (at least 30% fat)
1tsp Fresh Lemon Juice
to taste Salt and Pepper

Instructions

Brown lamb in a large wide pot with butter. Set aside in a bowl when browned on all sides.

Add onions and leeks to pot on low. Sweat onions for about 5minutes without stirring. After 5minutes stir onions cooking for another 5minutes.

Add flour and stir in. Increase to medium low heat.

Add wine, water, mushrooms, and bouque garne (tied up thyme and bay leaf). Stir. Let simmer about 10minutes.

In another bowl add cream and egg yolks. Mix them together with lemon juice.

Add a bit of the cooking liquid to the cream mixture and stir. Add the cream mixture to the pot and continuously stir not letting it boil for a few minutes. Reduce heat if needed.

Salt and pepper to taste and serve