- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: easy
- dash of olive oil
- handful button onions, peeled and left whole
- 2 cloves garlic, crushed
- handful pied a mouton bleu mushrooms, underside scraped of all frilly parts, cut in half
- 75 ml white wine
- 1 bay leaf
- Few sprigs fresh thyme
- Few sprigs fresh rosemary
- 1 neck lamb fillet, trimmed and cut into bite-sized pieces
- 500 ml chicken stock
- 3 tbsp crème fraîche
- 2 tbsp freshly grated horseradish, root
- 170 g tagliatelle
- 2 egg yolks, lightly beaten
- 2 tbsp parsley, finely chopped
1. Heat the olive oil in a pan and fry the onions and garlic until softened.
2. Add the mushrooms, wine, bay leaf, thyme and rosemary. Simmer until the liquid has thickened slightly.
3. Season the lamb with salt and pepper, to taste, and set aside.
4. Pour the chicken stock in with the mushrooms and simmer a little longer.
5. Mix together the crème fraîche, grated horseradish, and salt and pepper, to taste, in a small bowl and set aside.
6. Add the seasoned lamb to the pan with the mushrooms and cook gently for about 8 minutes.
7. Cook the tagliatelle in a pan of boiling salted water according to packet instructions and drain. Keep warm.
8. Add a ladleful of the cooking liquid from the lamb and mushroom pan to the eggs yolks in a bowl and whisk together.
9. Once the lamb is tender and cooked through, add 3 tablespoons of the reserved crème fraîche and horseradish mixture.
10. Pour in the egg yolk mixture and stir. Turn the heat right down, making sure the liquid does not boil. Add the chopped parsley and more salt and pepper if necessary.
11. Tip the pasta into two serving bowls and spoon the lamb over the top along with plenty of the sauce.
Rate This Recipe