Blanquette of lamb with mini morels
This dish is a typical French dinner, often served for special occasion. Rice is great as a side dish for this meal. You can replace the lamb meat with veal meat; it is a great variation of the Blanquette. Mini morels are perfect to celebrate. With they wonderful earthy flavor, they will certainly bring a lot of happiness around the table!
Serves 4 persons
34g of dried morels
3 cups of chicken stock
2 garlic cloves
1 cup of 18% cream
1 cup of sherry wine (cooking wine)
15 oz (once diced with the fat removed) of lamb (leg or shoulder)
25gr of butter
1 Tbsp of flour
1 ½ Tbsp of mustard
½ Tsp of thyme
3-4 bay leaves
salt & pepper
Step 1: Preparing the marinade for the lamb
Chop your onion, garlic and carrots.
Dice the lamb meat in medium to small cubes and get rid of the fat.
Add the herbs (Thyme + Bay leaves + Rosemary branch), Sherry wine, mustard and salt & pepper.
Stir well together all the ingredients.
Cover completely your bowl with cling film.
Put in the fridge for at least 12h, stirring occasionally.
Step 2: Separating the different ingredients of the marinade & Rehydrating your morels
Strain the marinade juice in a bowl.
Keep the carrots and the herbs in a separate container from the meat.
Rehydrate for about 15 minutes your morels in ¼ cup of Sherry wine + 3 cups of chicken stock.
Once fully rehydrated, strain the liquid and add it to the marinade juice.
Step 3: Cooking the meat
In a hot big pot, melt some butter and stir-fry the meat for 5 minutes.
Add a tablespoon of flour and stir for another 2-3 minutes.
Add the marinade and morel stock. Add the herbs.
Reduce the heat, and let it cook for about 30 minutes.
Add the carrots and the morels to the pot. Cook for another 20-25 minutes.
Step 4: Finishing the cooking
Strain the whole cooking juice, and set the ingredients aside.
Add the cream to the liquid, and let it reduce until you obtain a nice creamy texture.
Put back the ingredients to the pot. Mix well and serve!
Final step: EAT AND ENJOY!