| 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.
A Message from our Provider:
“God weeps for you”