Ingredients
- 6 parsley stems
- 1 thyme sprig
- 1 bay leaf
- 2 cloves
- 1 large onion, halved
- 3 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes
- 1 quart water
- 1 large carrot, quartered lengthwise and thinly sliced crosswise
- Kosher salt
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 tablespoons fresh lemon juice
- Freshly ground white pepper
Description
Food & Wine
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