Agneau Jardiniere

Boulestin's lamb with vegetables calls for a leg or saddle of lamb - shoulder would probably do - and button onions, baby carrots and turnips. The meat and vegetables are browned, then simmered in white wine. Unusually for lamb, the sauce is based on cream, parsley and tarragon.

Agneau Jardiniere

Leg or other joint of lamb
50g butter
6-8 small brown onions
6-8 baby carrots
3-4 turnips, peeled and halved
250 ml white wine
100 ml cream
fresh tarragon and parsley
salt, pepper

In a cast iron or earthenware pot, saute the onions, carrots and turnips in butter until lightly browned. Remove the vegetables, and brown the lamb turning on all sides so it is sealed. Season with salt and pepper, pour in two small glasses of white wine, cover and simmer for two hours. After one hour, add the vegetables.

When the meat is cooked, remove it and the vegetables and keep warm. Pour the pan juices into a glass, put in the freezer for a few minutes to allow the fat to rise, and skim this off. In a small saucepan, simmer the meat juices until reduced. Stir in 100 ml cream, and add a little finely chopped tarragon and parsley.

Carve the meat, place in a serving dish with the vegetables arranged around it and the sauce in a sauceboat. Serve with boiled new potatoes.