Navarin De Mouton

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Navarin De Mouton Ingredients

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

Instructions for Navarin De Mouton

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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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