in France

Lamb goulash in mustard sauce

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Ingredients for 4 servings:

  • 750 g lamb (lean, diced)
  • 2 tbsp olive oil
  • 250 g shallot(s), (halve if too large)
  • 250 ml white wine (dry)
  • 250 ml chicken broth (instant)
  • 125 g Dijon mustard
  • 2 tbsp Thyme, (fresh), chopped or alternatively 1 tbsp dried
  • Salt and pepper, black from the mill
  • Sauce thickener (for dark sauces)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Mustard doesn’t taste good, makes everything very spicy

Brown the lamb in batches in hot oil until golden brown all over. Remove from the pan and brown the onions in the remaining oil. Add the white wine, chicken stock, mustard, and thyme and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Remove the lid and simmer for another 30 minutes, until the meat is tender. Thicken the sauce with a sauce thickener and season with salt and pepper. This dish is best served with tagliatelle pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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