Navarin De Mouton
| Yield: | 4 Servings |
| Categories: | Meat |
| 3 | Carrots | |
| 4 | tb | Butter |
| 2 | ts | Vegetable or olive oil |
| 2 | Onions; coarsely chopped | |
| 2 | lb | Boneless leg of lamb; cleaned & cut in 1-1/2 inch cubes |
| 1/2 | c | Flour |
| 1 | Head garlic | |
| 1 | Leek; white only, halved | |
| 4 | Sprigs parsely; stems also | |
| 2 | Bay leaves | |
| 1 | Stalk celery | |
| 3 | Fresh tomatoes; diced | |
| 1 | ts | Thyme |
| Salt and pepper | ||
| 1 | c | Dry white wine; more as needed |
| 1 | lb | Turnips; peeled and cubed |
| 1 | lb | Baby red potatoes; scrubbed |
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