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Spring Lamb Sauté with New Carrots and Turnips
This spring lamb sauté brings together browned shoulder pieces, then simmered with new carrots, potatoes and turnips, spring onions and garlic, with peas added only right at the end. The Ultra Pro 3.5 l does the whole job in the oven: the meat colours uncovered at high heat, then the vegetables join it for a gentler covered simmer.
- Total time
- 100 min
- Prep
- 20 min
- Cook
- 80 min
Ingredients
Method
Set the oven to 240 °C (465 °F).
Cut the lamb into pieces with the Tupperware Chef Series chef's knife. Put them in the Tupperware Ultra Pro 3.5 l with the olive oil, toss with the Tupperware silicone spatula and roast uncovered for 20 minutes.
Meanwhile, peel the carrots and potatoes with the Tupperware peeler and the turnips with the Chef Series paring knife. Trim the roots and tops off the spring onions, then halve them.
Lower the oven to 200 °C (400 °F). Add all the vegetables, the garlic and the bouquet garni to the meat, season, pour in the water and stir. Cover and cook for 50 minutes.
Add the peas and cook for a further 10 minutes. Serve hot.
