By Katrina Hall at http://shesinthekitchen.blogspot.com
This is an off-the-cuff version of French lamb stew, usually made with tiny turnips and potatoes and the first peas of Spring. Don’t be put off by the steps – it actually doesn’t take much time at all. You saute, pop in the oven with herbs and broth ( wine or beer optional), sieve, and briefly cook again before serving. What you get is a heady, herby broth with chunks of tender lamb and slightly crunchy sugar snap peas and carrots. Mine is a version of Julia Child’s from Mastering the Art of French Cooking.