Navarin of lamb with spring vegetables
Ingredients
- 900 g (2lb) boned shoulder of lamb
- 125 g (4oz) each onion, carrot and celery
- 3 tbsp. olive oil
- 2 clv garlic
- 1 tbsp. plain flour
- 2 tbsp. tomato paste
- 150 mL (5 fl oz (¼ pint)) dry white wine
- 1 L (1 ¾ pint) stock
- fresh thyme sprigs
- 2 bay leaves
- 125 g (4oz) each baby carrots, baby turnips and French beans
- 175 g (6oz) new potato
- 15 mL caster sugar
- 25 g (1oz) butter
- 125 g (4oz) asparagus
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