Bayonne Lamb (Collier De Mouton a La Bayonne)

“An amazing lamb stew! Rich and hearty, one plate is just not enough! Have lots of crusty bread to sop up the sauce. :) Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition”
2hrs 5mins

Ingredients Nutrition


  1. Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
  2. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
  3. 20 minutes before the end add the mushrooms.
  4. Arrange lamb and vegetables in a serving dish and keep hot.
  5. Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
  6. Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
  7. Blend together the egg and cream and add a little of the sauce to temper it.
  8. Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
  9. Pour sauce over meat and vegetables.

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