Agneau à la Niçoise

Name: Agneau à la Niçoise
Cuisine: France
Ingredients: 3 turnips, quartered; 2 tomatoes, chopped, or ⅔ cup canned tomatoes; 2 onions, sliced; 2 carrots, sliced; 2 tablespoons olive oil; ½ cup chopped lean salt pork; freshly ground black pepper; 3 cups baby lima beans (fresh or frozen); 1 teaspoon thyme; 2 teaspoons salt; 4 pounds lamb shoulder or leg, cut into 1½-inch cubes; 1 teaspoon rosemary; ¼ cup finely chopped fresh parsley or mint; ¼ cup finely chopped fresh parsley or mint; 2 cups dry white wine; 2 bay leaves; 3 celery stalks, chopped; 2 tomatoes, chopped, or ⅔ cup canned tomatoes

Lamb and Vegetables Simmered in White Wine and Herbs

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Curiously enough, garlic—often used with lamb—is not an ingredient in this delicate stew. The turnips enhance the flavor of the lamb and the fresh baby lima beans add a substantial texture. Serve with a chilled dry white wine. You may like this with Polente, Gnocchis, Riz aux Herbes, or a Purée de Légumes, but it is a very complete dish in

Ingredients

Europe
France
Dinner
Gluten-free

Ingredients

Method