Fricassee from the Easter lamb

Time

Total preparation time: 2 hours

At Easter, is classically lamb or goat, announced on the menu. Today we make a fine fricassee of cooked lamb.

For 4 people we need about 2 kg of lamb with bone. It is recommended club or shoulder.
In a broth of about 2 L of water, about 1/4 L of dry white wine, 10 juniper berries, 5 bay leaves, a little salt we simmer the lamb nice and soft. This takes about 1 to 1.5 hours, depending on the pieces you take. You can do that well the day before.
Now the meat is released and cut into about 2 cm cubes.
From a part of the Sudes, we do with a little Mondamin and 5 to 6 tablespoons cream, a fine Sößlein. Who likes, may also add a good EL capers. Season with salt and white pepper. When the sapling is ready, we'll alloy it with two egg yolks.
Then we add the diced meat. But do not boil it up, just warm it up, because otherwise the yolk will flocculate.
Just before serving, we add a good handful, roughly chopped parsley. Especially good is the TK mixture, for Frankfurt green sauce.
As a side dish fit perfectly rice or Bouillonkartoffeln and a crisp salad.
From the rest of the broth, you can with a little vegetable broth and a few cubes of vegetables and fine herbs, prepare a wonderful lamb soup.