Navarin dagneau

Ingredients

• 6 large boned leg lamb steaks, total weight about 1.25kg/2lb 12oz
• 2 tbsp vegetable oil
• 350g Charlotte potato, scrubbed or peeled and halved lengthways if large
• 2 large leeks, trimmed (with some green left on) and halved both lengthways and crosswise, then washed
• 3 large carrots, peeled and halved both lengthways and crosswise
• 6 small or 2 medium turnips, peeled, cut into thick rounds
• 1 lamb stock cube
• 4 tsp plain flour
• 100ml dry white wine
• about 12 fat continental spring onions, white and green parts
• several sprigs of flatleaf parsley and lemon thyme
• 3 tbsp single or whipping cream
• 1 unwaxed lemon
• chopped fresh parsley and/or lemon thyme

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