- 4 pounds [1.8 kg] boned shoulder of lamb
- 3 ounces [85 g] lard or shortening
- 1/2 teaspoon [1.3 ml] sugar
- 1 1/2 ounces [42.5 g] flour
- Broth or water
- 3 medium tomatoes, peeled and chopped
- 1 clove garlic
- Bouquet garni [thyme, bay leaf, parsley]
- 20 tiny onions
- 20 small new potatoes
- 20 small carrots
- 20 small spring turnips
- 1 pound [454 g] fresh peas
- Salt and pepper
|
- Melt the fat in a deep ovenproof pan and add the lamb.
- Season with salt and pepper and sprinkle with sugar.
- Brown the lamb well, stirring the meat frequently.
- Pour off 3/4 of the fat.
- Sprinkle the meat with flour and stir until the flour disappears.
- Then add enough broth or water to cover the meat.
- Add the tomatoes, the garlic and the 'bouquet garni'.
- Cover and cook for 1 hour in a 300°F [150°C] oven.
- During this time, prepare and cook the vegetables in separate pans.
- The vegetables should be cooked until tender but not soft.
- Add all of them to the lamb and continue cooking for 20 minutes.
- Taste for seasoning.
- Remove as much as possible of the fat from the surface with a metal spoon.
- Serve very hot.
|
