Difficulty : fairly easy
Preparation time : 20 minutes
Cooking time ; 1 hour
ingredients(Races for 4 people) :
1.2kg shoulder of lamb Bareges-Gavarnie AOC, 1dl oil, 50g of flour, 50g of tomato paste, 500g carrots, 100g green beans, 500g turnips, 150g onion Trebons, 250g of onions, 750g of potatoes, 100g of peas, 50g butter, 40g of pink garlic from Lautrec, sugar. coarse and fine salt, parsley, pepper.
recipe:
Grasp the shoulder of muttin in hot oil.
Prepare the filling by chiseling stew onions, crushed, garlic and prepare the bouquet garni.
In fact, while baking, incing over medium heat the onions in the butter, sugar, water, salt and allow to brown the onions.
Add carrots and turnips.
Cook the beans separately and peas in boling water, drain.
Add meat and sprinkle with the topping of flour, brown in oven 4~5minutes.
Moisten with water (1 to 2cm above the meat).
Boil, cover and bake for 40~45minutes at 200℃.
Strain the sauce through a chinois and reduce.
Place on a platter the shoulder of mutton Bareges-Gavarnie surrounded the vegetable garnish.
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