Braised Lamb with a Garden-Vegetable Medley

This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.

2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes

1/2 teaspoon salt

Freshly ground pepper, to taste

1 tablespoon extra-virgin olive oil

1 medium carrot, finely chopped

1 small onion, finely chopped

1 tablespoon all-purpose flour

1 3/4 cups dry red wine

1 cup reduced-sodium beef broth

1 14-ounce c diced tomatoes

4 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw

1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges

1 1/2 cups baby carrots

1 1/2 cups peas, fresh or frozen

2 tablespoon chopped fresh parsley

Step 1
Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.

Step 2
Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.

Step 3
Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.

Step 4
Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.

Step 5
Add peas and heat through. Sprinkle with parsley and serve.

Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.

Tip: To peel pearl onions: