Photo: publishing house "Exmo"
Lamb with spring vegetables
A photo: Eksmo publishing house 4 portions preparation time: 1 h. 20 min. It will take: 1 and 1/2 kg of young mutton on the stone, 1/2 kg of new potatoes, 1/2 small celery root, 5 young carrots, 2 onions, 1 small turnip, 100 g of fresh green beans, 100 g of young green peas pods8 cloves of young garlic several sprigs of thyme and rosemary; 2–3 sprigs of mint; 600 ml of vegetable or meat broth 3–4 tbsp. spoons of flour 2−3 tbsp. spoons of olive oil1 tbsp. Spoonful of tomato paste 1 teaspoon of sugar 1/4 tsp of freshly ground black pepper and 1/4 tsp of sea salt Ready: 1. Heat olive oil in a heavy saucepan. Mutton roll in 1-2 tbsp. spoons of flour and fry on all sides until golden brown, then remove from the pan. Peel and chop the onion ..4. Peel the garlic, 6 cloves coarsely chopped.5. Send chopped onion and garlic to the pan, where the lamb was roasted, sprinkle with sugar and fry until golden brown. Add tomato paste, 2 tbsp. spoon flour, 1 teaspoon salt, thyme with rosemary, tied in one bunch, pepper and mix.7. Return the lamb to the pan, pour over all the broth, cover and simmer for 40 minutes.8. Peel potatoes, celery, turnips and carrots.9. Cut potatoes into potatoes, celery and turnips into cubes. Boil the potatoes, celery and turnips until half cooked, put them in a pan for mutton and cook everything together for another 10 minutes.11. Add carrots, beans and peas, salt and pepper and simmer another 5 minutes until all vegetables are ready. 12. Finely chop the remaining garlic and mint, sprinkle mutton with vegetables and serve. Yulia Vysotskaya: “It is better to take the meat is not very fat, but not lean, so that it does not turn out dry. But any suitable vegetables, parsley root or parsnip root works well here. Cutting vegetables too small is not necessary, otherwise they will turn into a mush. ”
