Main Dishes

Lamb in creamy sauce.

113

Lamb of Limousin (Agneau du Limousin) is a special type of geographically protected livestock which classifies lamb, born and raised in the \\\"Limousin region\\\" of Central France. Last weekend we got ourselves some prized pieces of boneless shoulder of lamb of Limousin (epaule d\\\'agneau sans os in French). So I decided to dish out something gourmand and something typically French. So here is the recipe of my way of making Lamb in creamy sauce (Agneau à la crème fraiche).

Boneless shoulder of lamb : 275 gms
Tomatoes : 1 large (450 gms)
Shallot : 3
Garlic : 5 cloves
Butter (unsalted): 35 grams
Olive oil : 2 tablespoon
Dried Rosemary : 1 teaspoon
Freshly ground black pepper : 1/3 Teaspoon
Cinnamon Powder : ½ Teaspoon
Green Cardamom Powder : ½ Teaspoon
Fresh Cream : 2 tablespoon
Chives for garnishing
Salt to taste
Chop the shallots and garlic to small bite sized pieces. Chop the tomatoes into cubes. Pour olive oil on a non-stick pan. Place the lamb and sear both sides of the meat in high heat. The moment you change...
See the full directions on my site
Nutritions

Calories
46116

Sodium
48312mg
2013% DV

Fat
1037g
1596% DV

Protein
3700g
7400% DV

Carbs
5479g
1863% DV

Fiber
1098g
4392% DV

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