Boiled Lamb in White Stock Sauce

Boiled Lamb in White Stock Sauce - Russian Meat Recipe

How to Cook & Prepare Boiled Lamb in White Stock Sauce:

500 g lamb 2 carrots
600 g potatoes 1 tblsp flour
1 onion 1 tblsp butter
1 turnip salt

Wash the meat (loin, breast or shoulder), put it in a saucepan and add boiling water to barely cover. Close with a lid and cook over low heat. When the water begins to boil skim and then simmer for 30 t0 40 minutes. Add the vegetables and salt. Simmer for another 30 to 40 minutes. When done, remove the meat and vegetables from the broth. Slice the lamb thin. Garnish with boiled potatoes and sliced vegetables. Pour over the sauce made with the flour, butter and broth.

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