Creamy Lamb Stew

• 6 parsley stems
• 1 thyme sprig
• 1 bay leaf
• 2 cloves
• lots of garlic
• 1 lg. onion, halved.
• 3 lbs. 1 1/2" lamb pieces
• 1 qt. water
• 1 lg. carrot, quarterd, & sliced juillianed
• kosher salt
• 3 tbsp. unsalted butter
• 1/4 cu. flour
• 1/2 cu. heavy cream
• 1 1/2 tblsp. fresh lemon juice
• white pepper

1. tie parsley, thyme, & bay leaf in a bundle. stick cloves in the onion halves.
2. combine lamb w/ onions, carrots, & herbs.
3. cover and simmer for thirty mins., skimming all the while.
4. transfer meat to a bowl.
5. strain broth through strainer.
6. re-combine lamb w/ broth, & bring back to a simmer.
7. cream the butter w/ the flour.
8. whisk the paste into the stew.
9. continue cooking for about thirty mins.
10. remove lamb again, simmer sauce untill reduced to 2 cups.
11. return lamb to pot. whisk cream into pot, simmer for ten mins. add lemon juice, salt & pepper.
12. serve w/ rice pilaf or noodles, & sauteed spinsch.

parsley stems, thyme, bay leaf, cloves, lots of garlic, onion, lamb pieces, water, carrot, kosher salt, unsalted butter, flour, heavy cream, lemon juice, white pepper

Taken from www.epicurious.com/recipes/member/views/creamy-lamb-stew-50022540 (may not work)