Recipe - Navarin De Mouton

3 Carrots
4 tablespoon Butter
2 teaspoon Vegetable or olive oil
2 Onions; coarsely chopped
2 pound Boneless leg of lamb;
cleaned & cut in 11/2
inch cubes
One half cup Flour
1 Head garlic
1 Leek; white only, halved
4 Sprigs parsely; stems also
2 Bay leaves
1 Stalk celery
3 Fresh tomatoes; minced
1 teaspoon Thyme
Salt and pepper
1 cup Dry white wine; more as
needed
1 pound Turnips; peeled and cubed
1 pound Baby red potatoes; scrubbed

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 cut or sliced up 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
minced 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; recover & 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: VOSNEROMANEE, 1977/1978

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.