Allégro Soft ripened Lamb Stew


170 g (6 ounces) Allégro Soft ripened cheese
45 mL (3 tbsp) olive oil
1,5 kg (3 1/4 lbs) lamb shoulder, boneless
5 mL (1 tsp) sugar
15 mL (1 tbsp) flour
250 mL (1 cup) white wine
5 mL (1 tsp) salt
2,5 mL (1/2 tsp) pepper
5 mL (1 tsp) nutmeg
15 mL (1 tbsp) garlic, finely minced
500 mL (2 cups) vegetable broth
500 mL (2 cups) carrots, cut into pieces
500 mL (2 cups) turnips, cut into pieces
250 mL (1 cup) pearl onions
250 mL (1 cup) green beans, cut in two
250 mL (1 cup) green peas
250 mL (1 cup) breadcrumbs


Cut lamb shoulder into approx. 16 pieces. In a large casserole, heat oil. Sauté lamb pieces until browned. Add sugar and mix. Add flour and cook 1 minute, stirring. Pour wine and season with salt, pepper and nutmeg. Reduce heat to medium.

Add garlic and vegetable broth. Cover and simmer, 35 minutes. Meanwhile, prepare vegetables. Add carrots, turnip and onions. Mix well and cover to continue cooking, 15 minutes.

Add beans and green peas and cook 8 to 10 more minutes, with cover. Divide lamb stew into 8 oven-proof individual dishes. Sprinkle 1 tbsp breadcrumbs over each portion, top with a slice of Allégro Soft ripened cheese then sprinkle again with 1 tbsp breadcrumbs. Put under grill a few minutes. Serve immediately.
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Servings: 8