Garden Spring Lamb

Directions

1. 1
   Cut lamb into small, half-inch cubes.
2. 2
   Toss with salt and pepper to taste and set aside for an hour or so.
3. 3
   In a heavy casserole, melt butter then add oil.
4. 4
   Brown the lamb, a few pieces at a time, removing to a platter as they are done.
5. 5
   When lamb is done, remove casserole from heat and stir in flour to make a thick paste.
6. 6
   Return to heat and gradually add half the stock, stirring continuously.
7. 7
   When sauce is smooth, add garlic.
8. 8
   Place parsley and chervil between bay leaves and tie the packet with a thread.
9. 9
   Return lamb to pot with herb packet and any juices that have collected.
10. 10
    Cover and simmer gently 1 hour.
11. 11
    Meanwhile, scrub vegetables, peeling turnips, onions and carrots, if desired.
12. 12
    (If using scallions, trim roots and cut off tops, leaving an inch or so of green.)
13. 13
    Add vegetables to lamb after first hour of cooking.
14. 14
    Add remaining stock, cover and cook 45 minutes more.
15. 15
    Add peas and cook another 5 minutes, or until peas are tender.
16. 16
    Turn into a hot serving dish and serve immediately.