Ingredients

For the Lamb: 1 kg shoulder of lamb in fist-sized pieces 50g flour - seasoned 6 tomatoes, deseeded, skinned and chopped 1 onion, roughly chopped 3-4 cloves of garlic, chopped 1 bottle of white wine 500ml stock Bouquet garni Oil Salt and pepper For the Spring Vegetables: 100-150g of spring vegetables, the more colour and variety the better Such as: Broad beans Peas Asparagus Baby turnips - cut into quarters 50g butter 50ml oil Salt

Description

For The Lamb:Coat The Meat In The Seasoned Flour, Shake Off The Excess Flour. Heat Some Oil In A Heavy Based Casserole Dish (Richard Used A Stubb Casserole Dish) And Brown The Lamb Really Well On All Sides. Remove The Lamb From The Pan And Pour In The Bot

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