TBT Recipe: Navarin of Lamb - Cooking by the Book

Ingredients

• ¼ cup olive oil
• 4 tablespoons butter
• 2 ¼ pounds shoulder of lamb, diced
• Salt and black pepper
• ½ cup brandy
• 2 tablespoon cornstarch
• 2 onions, sliced
• 4 carrots, diced
• 7 ounces young turnips, chopped
• 4 garlic cloves, crushed
• 1 teaspoon rosemary leaves
• 1 bay leaf
• ¼ cup sherry vinegar
• 2 tablespoons tomato puree (paste)
• 2 cups lamb stock or beef stock
• 2-5 cups snow peas, whatever density of flavor you prefer
• 1 tablespoon roughly chopped parsley, to serve as garnish [optional]