Lamb In Lemon Sauce

• 1 1/2 k lamn with bone
• 2-3 liters water
• 1 hot chili
• 2 bay leaves
• 6 peppercorns
• 4 all-spice seeds
• 2 T beef broth powder
• 2 T tomato paste
• 1 clove garlic
• 1 T butter
• 2 T flour
• 1/2 cup creme fraiche
• 1/2 lemon
• chives

1. Put lamb in water and let boil, then remove floating impurities. Add bay leaves, peppers, broth tomato paste and chili. Cover and let simmer slowly for 2 hours. Take off heat and let lamb cool inside liquid. Remove, boil down liquid to 1 liter.
2. Remove meat from bone.
3. Saute chopped garlic in butter. Add flour and mix well. Add 1/2 cup boiled down liquid, then fraiche creme, and meat, and let cook for 5 minutes. Check salt. Add lemon juice and grated lemon peel and serve with chives on top.

water, hot chili, bay leaves, peppercorns, t beef broth powder, tomato paste, clove garlic, t, t, creme fraiche, lemon, chives

Taken from www.epicurious.com/recipes/member/views/lamb-in-lemon-sauce-50127627 (may not work)