Lamb Printanière recipe
I propose a recipe for Lamb Printanière for the festive Easter meal. In French “printanière” means “spring”. The recipe contains aromatic vegetables and greens, which in combination with lamb, gives a very special taste. I have a small vegetable garden that does not lack the aromatic greens. I like to clean the spring peas, even if it takes me some time and pick the parsley and rosemary, which smell so good.
I’ve had a dream time the last few days, it smells like spring! Nothing stopped me from going to my little backyard, gardening, planting courgettes, chilli, coriander, basil, etc. Growing your own vegetables is a good pretext for sport. But back to the recipe!
Ingredients for lamb printanière
We need: 1 kg lamb, 4 onions cut in four, butter and olive oil for frying, fresh greens: parsley, rosemary, thyme, bay, 600 ml soup (2 cups), 300 ml white wine (one cup), 4 carrots cut strips, 500 g small new potatoes, 500 g green beans, only beans, 500 g green peas beans, 3-4 tablespoons cream, leaves parsley for decoration, pepper salt.
Cut the lamb into suitable pieces. In a saucepan heat the onions in a mixture of butter and olive oil, until softened, without browning. We remove the onions from the saucepan with a foam. Put the lamb on the brown.
Add the greens, soup, wine and salt and pepper. When it starts to boil, cover with a lid and leave on a low heat for about 1 and a half hours. Put the potatoes, carrots and leave on the heat for another 30 minutes.
Add the peas and green beans and leave on the heat for another 10 minutes. Pour the cream and taste to see if we need to add any more salt and pepper. Serve in bowls and decorate with fresh parsley leaves. Enjoy!