Luscious Lamb Blanquette From The Real Meal Revolution's Diet Cookbook
The Real Meal Revolution's light and summery low-carb lamb stew is packed full of healthy fats, to satisfy a hearty appetite without piling on the pounds
A quick and easy low-carb lamb stew taken from The Real Meal Revolution's high-fat diet cookbook
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Yields:
4
Ingredients
600g lamb shoulder, cut into 20g cubes
8 peeled shallots
4 sticks celery, cut into large chunks
5 sprigs thyme
5 sprigs rosemary
2 whole heads garlic, cut in half across the meridian
2 cups chicken stock
1 cup white wine
125ml cream
2 bunches leeks, trimmed and cut into big chunks
250g white or button mushrooms, whole
Salt and pepper
Handful of parsley, freshly chopped
125ml crème fraîche
Directions
Step 1Preheat the oven to 160°C (Gas 3).
Step 2Place the lamb, shallots, celery, thyme, rosemary, garlic, stock and wine in an ovenproof casserole dish.
Step 3Cover the dish with foil and place in the oven for two and a half hours.
Step 4Check the meat to see whether is is soft and tender. If it is still tough, pop it back in for another 30 minutes.
Step 5If it is melt-in-the-mouth tender, drain all of the juices from the tray, including the fat, through a sieve into a pot and simmer to reduce.
Step 6Once all of the liquid has reduced to about 400ml, add the cream along with the leek chunks and mushrooms, and reduce the sauce until thick and creamy.
Step 7Once the sauce is thick and the mushrooms and leeks are tender, add the meat, season with salt and pepper and stir through the freshly chopped parsley.
Step 8Finally garnish with dollops of crème fraîche and serve.
Note: If you're splashing out, splash some truffle oil over this before serving. This stew goes brilliantly with buttered broccoli or cauliflower rice.
As a digital writer for Prima Online and a self-confessed foodaholic, you'll find lots of fab foodie pieces from me. I have a true love for sun, sea and sangria (among many other indulgences). When not dreaming of sunny beaches (or running off to them) I can be found cavorting at festivals, hosting wine-fuelled dinner soireés and prancing around the kitchen to Stevie Nicks and Kate Bush. I also have an unhealthy obsession with Dave Grohl and Alan Partridge.
