| France; Navarin of Lamb | Foreign Cookery |
|
3 lbs lamb, cut up
3 garlic cloves, minced 3 tbsp. olive oil 2 tbsp. flour 3/4 cup dry white wine 1 cup tomato puree 1/2 tsp thyme leaves |
12 small white onions, peeled
3 carrots, quartered 2 turnips, quartered 1 pckg. frozen peas 1 tsp. salt fresh ground black pepper |
Flour the lamb lightly. Saute the lamb and garlic in oil for about 10 minutes, stirring frequently. Pour of excess fat and add wine, tomato puree, thyme, salt and pepper and enough water to cover. bring to a boil, reduce heat, cover and simmer for 1 hour. Stir in the onions, carrots and turnips and cook for 30 minutes longer. Add peas and cook for another 15 minutes. Serves 6.