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Lamb Dish Takes Time But Worth It

April 19, 1990

Lamb Carbonnade is tender and tasty. The lamb dish will take more than three hours to cook, and in the meantime straighten the house, set the table, freshen up and relax.


1 (4 1/2- to 5-pound) frozen lamb shoulder, thawed

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons oil

4 medium onions, sliced

1/3 cup flour

1 (12-ounce) can beer, room temperature

2 beef bouillon cubes

1 bay leaf

1/2 teaspoon crumbled sage

Sprinkle lamb shoulder to taste with salt and pepper. Heat oil in Dutch oven or large heavy saucepan. Add lamb and brown on all sides. Remove meat and set aside.

Add onions to drippings in pan and saute until golden. Add flour and cook 1 minute.

Blend in beer until smooth. Add bouillon cubes, bay leaf, sage and lamb. Cover and bring to boil.

Reduce heat, then simmer 3 to 3 1/2 hours or until meat is tender and pulls away from bones. Makes 6 servings.

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