This simple and relatively economical dish is perfect for a Sunday lunch or dinner. Serve it with mashed potatoes and a green vegetable.
1 X 3 lb. shoulder of lamb, boned, fat removed and rolled
1 teaspoon salt
1 teaspoon black pepper
2 oz. butter
1 tablespoon flour
15 fl. oz. chicken stock bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 small turnips, peeled and diced
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Rub the lamb with the salt and pepper.
In a medium-sized flameproof casserole, melt 1 ounce of the butter over moderate heat. When the foam subsides, place the lamb in the casserole and cook, turning occasionally, for 5 minutes or until it is brown on all sides.
With tongs or large spoons, lift the lamb out of the casserole and set it aside.
With a wooden spoon, stir the flour into the butter remaining in the casserole. Cook, stirring constantly, for 2 minutes.
Gradually pour in the stock, stirring constantly, and bring to the boil. Add the bouquet garni and return the lamb to the casserole.
Cover the casserole and place it in the oven. Braise for 2 to 2 hours, or until the lamb is tender when pierced with the point of a sharp knife.
When the lamb has cooked for 2 hours, melt the remaining butter in a small frying-pan over moderate heat. When the foam subsides, add the turnips and fry, stirring frequently, for 4 to 5 minutes, or until they are soft and golden brown.
Remove the pan from the heat and add the turnips to the casserole.
At the end of the cooking time, remove the casserole from the oven. Lift out the lamb and place it on a serving dish.
Surround it with the diced turnips. Skim off any fat from the casserole liquid and strain the liquid over the meat. Serve at once.