Cut the boneless lamb leg into large cubes and keep the bone. Season the lamb cubes and brown them all around over fairly high heat in a roasting pan with warm butter and olive oil. Remove the meat from the pan, drain almost all the fat, and sauté the chopped onion for 2 minutes. Mix for 1 minute with the tomato paste and then add the wine and broth. Add the pitted and diced tomatoes, the crushed garlic cloves, thyme, bay leaves, and the bone. Put the lid on the pot and let it simmer on low heat for 1 hour (or longer if you want the meat to be very tender).
Peel the carrots and cut them lengthwise in half without separating the halves. Brush the unpeeled turnips clean and cut them in half or into quarters depending on their size. Trim the spring onions a little.
Break off the hard end of the asparagus and cut them into pieces. Cook all these vegetables, one by one, in a large pot of salted boiling water. Count on 4 minutes cooking time for the carrots and turnips, 3 minutes for the asparagus, 2 minutes for the spring onions, and 10 seconds for the peas. Remove the vegetables each time with a sieve from the water and immediately shock them in cold water.
Cook the baby potatoes in their skins, your own way, and cut them in half. Mix them in a baking dish with the melted butter and season them. Warm them in the oven for 5 minutes just before serving and sprinkle with grated lemon zest.
Remove the bone from the roasting pan, add the drained vegetables, and let simmer for another 5 minutes. Serve with the potatoes.
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