Navarin de mouton

Yield: 4 Servings

Measure Ingredient
3 \N Carrots
4 tablespoons Butter
2 teaspoons Vegetable or olive oil
2 \N Onions; coarsely chopped
2 pounds Boneless leg of lamb; cleaned & cut in 1-1/2 inch cubes
½ cup Flour
1 \N Head garlic
1 \N Leek; white only, halved
4 \N Sprigs parsely; stems also
2 \N Bay leaves
1 \N Stalk celery
3 \N Fresh tomatoes; diced
1 teaspoon Thyme
\N \N Salt and pepper
1 cup Dry white wine; more as needed
1 pounds Turnips; peeled and cubed
1 pounds Baby red potatoes; scrubbed

Preheat oven to 400 F. Slice two of the carrots into circles about ⅛ inch thick. Cut the other carrot in half & reserve for the bouquet garni. Melt the butter with the oil in a large ovenproof skillet over moderately high heat. Add sliced carrots & chopped onions & saute for 3 to 4 minutes or until the vegetables have softened but not browned. Add the lamb; brown the meat on all sides. Drain off excess grease & sprinkle flour over the pan.

Toss to coat meat & vegetables. Bury the whole garlic head in the mixture.

Tie together the reserved carrot, leek, parsley sprigs, bay leaves, & celery with a piece of string & bury the bundle in the mixture. Add the diced tomatoes, thyme, & salt & pepper to taste. Add 2 cups water & the wine. The liquid should just cover the meat; if it does not, add more wine.

Place the turnips together on one side of the pan. Cover & bake in preheated oven for 1 hour. Place the baby potatoes together on another side of the pan; re-cover & continue to bake for another 30 minutes or until everything is fork tender. Remove & discard the garlic & bouquet garni.

Remove the turnips & potatoes separately with a slotted spoon. If you wish to strain the pan sauce, remove the meat with a slotted spoon & pour the sauce through a strainer. Serve the lamb, carrots, & onion with plenty of pan sauce & the turnips & potatoes on the side.




From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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