Ragout Of Lamb With Turnips And Carrots
|Turnips/1 large rutabaga||1 1⁄2 Pound, peeled (6 Purple Topped)|
|Olive oil||1 Tablespoon|
|Lamb shoulder chops||4 Large|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tomato puree/Tomato sauce||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄2 Teaspoon|
Preheat the oven to 375° F.
Cut the turnips into chunks (roughly the size of a large egg).
Scrape the carrots and cut each into 2 pieces.
Heat the olive oil in a Dutch oven, and brown the chops, 1 or 2 at a time, on both sides.
Remove the chops and saute the vegetables until they are slightly browned.
Add the onion and garlic, and saute 1 more minute.
Put the chops on top of the vegetables.
Add the broth and tomato puree.
Sprinkle the celery seed and rosemary over all.
Add salt and pepper.
(With the addition of celery seed, salt becomes optional.) Bake the ragout, covered, on the middle shelf of the oven for 1 hour, or until the meat and vegetables are tender.
Most of the pan juices will have been absorbed into the turnips and carrots.
If the casserole gets too dry toward the end of the cooking time, add a little more broth.
The casserole can be kept warm, covered, for 30 minutes.