4 to 6 lbs. Lamb shoulder, cut into serving pieces without boning
4 medium carrots, cut into 4 pieces
3 turnips, cut into 4 pieces
3 leeks, cut into 3/4-inch lengths
2 garlic cloves, crushed to a paste
3 tablespoons butter (or olive oil)
1 tablespoon flour
2 sprigs fresh thyme
1 tablespoon fines herbs
2 egg yolks
Preparation:
Place the lamb in a saucepan and cover it with water. Salt the water lightly. Bring to a boil, skim, then add the carrots, turnips, leeks and garlic. Partially cover the pan and simmer the lamb for one and one half hours.
Remove the lamb and strain the cooking liquid, discarding the vegetables. In a clean pan, melt the butter, stir in the flour, then stir in 2 cups of the warm cooking liquid. Cook this sauce until it thickens to the consistency of light cream. Add the lamb and the thyme sprigs, and cook for 15 minutes. Add the fines herbs and cook for two minutes. Remove the thyme sprigs.
In a bowl, mix the egg yolks with a little of the sauce. Off the heat, gradually stir the yolk mixture into the pan. Return to the heat for 10 seconds, without letting the sauce boil (if it boils, the egg will become solid… not a good thing for a sauce). Serves 6.
