Garden Spring Lamb

• 2 pounds boned shoulder of lamb
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons flour
• 4 cups light beef stock, preferably homemade
• 2 cloves garlic, peeled and left whole
• 4 parsley sprigs
• 4 chervil sprigs
• 2 small bay leaves
• 16 very small new potatoes
• 16 small (2-inch-long) new carrots
• 16 small onions, or 8 new shallots, or 16 scallions
• 12 small new white turnips
• 2 cups shelled tender young peas

1. Cut lamb into small, half-inch cubes.
2. Toss with salt and pepper to taste and set aside for an hour or so.
3. In a heavy casserole, melt butter then add oil.
4. Brown the lamb, a few pieces at a time, removing to a platter as they are done.
5. When lamb is done, remove casserole from heat and stir in flour to make a thick paste.
6. Return to heat and gradually add half the stock, stirring continuously.
7. When sauce is smooth, add garlic.
8. Place parsley and chervil between bay leaves and tie the packet with a thread.
9. Return lamb to pot with herb packet and any juices that have collected.
10. Cover and simmer gently 1 hour.
11. Meanwhile, scrub vegetables, peeling turnips, onions and carrots, if desired.
12. (If using scallions, trim roots and cut off tops, leaving an inch or so of green.)
13. Add vegetables to lamb after first hour of cooking.
14. Add remaining stock, cover and cook 45 minutes more.
15. Add peas and cook another 5 minutes, or until peas are tender.
16. Turn into a hot serving dish and serve immediately.

boned shoulder, salt, butter, olive oil, flour, light beef stock, garlic, parsley sprigs, chervil sprigs, bay leaves, potatoes, carrots, onions, shelled tender young peas

Taken from cooking.nytimes.com/recipes/11050 (may not work)