- 3 tablespoons olive oil
- 1 kg lamb , boned and cut into big chunks
- 2 tablespoons plain flour
- 4 cloves crushed garlic
- 2 bay leaves
- 2 cubes MAGGI Chicken Stock
- 5½ cups water or 1375 ml
- 10 small onions, peeled
- 1 medium carrot or 150 g, cut into large cubes
- 1 medium potato or 250 g, cut into large cubes
- 3 tablespoons liquid cream
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped for garnish
Blanquette of Lamb
INGREDIENTS
Blanquette of Lamb with
Blanquette of Lamb with 
- 3 tablespoons olive oil
- 1 kg lamb , boned and cut into big chunks
- 2 tablespoons plain flour
- 4 cloves crushed garlic
- 2 bay leaves
- 2 cubes MAGGI Chicken Stock
- 5½ cups water or 1375 ml
- 10 small onions, peeled
- 1 medium carrot or 150 g, cut into large cubes
- 1 medium potato or 250 g, cut into large cubes
- 3 tablespoons liquid cream
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped for garnish
HOW TO PREPARE
Blanquette of Lamb with
Blanquette of Lamb with
1
Warm olive oil in a large pan, cook lamb until they become golden brown in color. Add flour and garlic, stir for 1 minute or until you smell the garlic cooking. Add bay leaves, MAGGI Chicken Stock cubes and water. Bring to boil, simmer on low heat for 1 hour and 10 minutes or until lamb is almost tender.
2
Add baby onions, carrots and potatoes, boil on low heat for another 20 minutes or until all vegetables are well cooked.
3
Add the cream, ground black pepper and lemon juice. Stir and remove from heat.
4
Serve the Lamb Blanquette in plates and garnish with chopped parsley.
NUTRITIONAL INFORMATION
Blanquette of Lamb with
Blanquette of Lamb with
- Energy 640 (Kcal)
- Protein 39 (g)
- Carbohydrate 26 (g)
- Total Fat 42 (g)
REVIEWS
Blanquette of Lamb with
