Ingredients:
1 kg lamb (shoulder or breast)
200 g snap peas, also known as mangetout
200 g baby carrots
200 g potatoes
2 stalks of celery
3 cloves of garlic
1 sprig each of savory and arugula blossoms, 2 bay leaves
fresh chives, marjoram and sage blossoms
meat seasoning
olive oil
3 tablespoons of flour
2 tablespoons of butter
1 cup of heavy cream

Preparation:
Wash the snap peas, carrots and potatoes. Remove the bone from the lamb and cut it into bite-sized pieces. Turn the meat in the seasoning and brown quickly. Place the garlic cloves, celery pieces and fresh herbs (e.g. savory, bay leaves, arugula blossoms) in a casserole and add olive oil. Heat and add some water. Add the lamb and simmer for 20-60 minutes, depending on the tenderness of the meat. Sisteron lamb only needs 20-25 minutes. Meanwhile cook the vegetables in water, freshening the peas with cold water.

Melt butter in a small pot, add flour and the jus from the casserole, stirring constantly until it is smooth. Add cream.
Serve the lamb and sauce with vegetables and fresh herbs (such as marjoram, chives and sage blossoms).

Bon Appetit!

This recipe came to us courtesy of chef Jany Gleize from La Bonne Etape restaurant.