An original recipe from Jeannot Desgagnés, chef of La Roche Pleureuse (Charlevoix, Québec)This dish is quick and easy and much appreciated by lamb lovers. It's even better served on noodles with a piece of buttered toast sprinkled with thyme.
Just before adding the liquid, you can add to the stock 65 ml (1/4 cup) red wine, preferably young and fruity.
*The brown stock is made by browning meaty beef bones and then simmering them in water with an onion and 2 carrots for 2 hours until reduced by half. Season, and for this recipe add some diced tomato.
- Sauté the cubed lamb in a Dutch oven or cocotte; sprinkle with flour; continue cooking for a few moments;
- add the carrots, celery and turnip; add the brown stock (and red wine, if using);
- season with salt, pepper and thyme;
- place in a 180° C (350° F) oven; cook gently;
- near the end of the cooking time, add the garlic, leek and bell pepper;
- remove from the oven once the lamb is tender and the vegetables are cooked.
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