Side Pannel
Navarin De Mouton
Ingredients List
- 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
Directions
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
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
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