Name: Navarin De Mouton
Ingredients: 3 Carrots; 4 tb Butter; 2 ts Vegetable or olive oil; 2 Onions; coarsely chopped; 2 lb Boneless leg of lamb; cleaned & cut in 1-1/2 inch cubes; 1/2 c Flour; 1 Head garlic; 1 Leek; white only, halved; 4 Sprigs parsely; stems also; 2 Bay leaves; 1 Stalk celery; 3 Fresh tomatoes; diced; 1 ts Thyme; Salt and pepper; 1 c Dry white wine; more as needed; 1 lb Turnips; peeled and cubed; 1 lb Baby red potatoes; scrubbed

In my mind, the worst sin that any human being could ever, would ever, or has ever committed is very clear. The worst possible sin would be to kill the Son of God. I can’t imagine anything worse than that; it not only embodies murder, but the most hateful, venomous, vicious rejection of God. Yet it is precisely that sin which Jesus demonstrates is forgivable. In Luke 23:34, as He hangs on the cross, He looks down at those who have taken His life, then He looks to the Father and says, “Father, forgive them.” Even killing the Son of God is forgivable. It isn’t the volume of sin that is unforgivable any more than it is the kind of sin.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	French	Meat	4	Servings

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 400 F. Slice two of the carrots into circles about 1/8 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, http://www.erols.com/hosey.

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