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.
PETIT CAFE
N.E. 55TH STREET, SEATTLE.
WINE: VOSNE-ROMANEE, 1977/1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .