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.
Add baby onions, carrots and potatoes, boil on low heat for another 20 minutes or until all vegetables are well cooked.
Add the cream, ground black pepper and lemon juice. Stir and remove from heat.
Serve the Lamb Blanquette in plates and garnish with chopped parsley.
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