Lamb stew with spring vegetables from Laurent Mariotte
Ingredients
Instructions
- 1.6 kg boneless lamb shoulder
- Cut into pieces
- 1 bunch of new carrots
- 1 bunch of new turnips
- 1 Bunch of pearl onions
- 400 g green beans
- 400 g Shelled peas (fresh (or frozen))
- 1 large ripe tomato
- 2 garlic cloves
- 3 sprigs of thyme
- 1 bay leaf
- 1 Bunch of coriander
- 2 tbsp. olive oil
- 1 tbsp. powdered sugar
- 1 tbsp. flour
- 25 cl White wine
- 40 g Butter
- In a large casserole, heat the olive oil and brown the pieces of meat on all sides. Sprinkle with sugar and flour, mix and cook for about 2 minutes, just until the meat takes on a nice shiny color. Forr the wine, add salt and pepper, the seeded and diced tomato, the peeled garlic, the thyme and the bay leaf. Cover with water and simmer for 50 minutes over very low heat.
- Meanwhile, peel and wash the carrots, turnips and pearl onions. Keep a few tops for presentation.
- Melt the butter in a large sauté pan. Add the carrots, turnips and pearl onions, let them color for about 10 minutes. For this mixture of vegetables into the casserole containing the meat and continue cooking for 20 minutes over very low heat.
- At the same time, cook the green beans for 12 to 15 minutes in a pot of salted boiling water. Cook the peas in the same way.
- Drain the green beans and peas, and immediately plunge them into cold water to keep them nicely green. Put them in the casserole, salt and pepper, sprinkle with chopped coriander, cook for 5 minutes and serve immediately.
Lamb stew with spring vegetables from Laurent Mariotte
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