Sauté d'Agneau Printanier (Sauté of Lamb with Spring Vegetables)

Ingredients

• 1 kilo shoulder and breast of lamb
• 20 small carrots
• 20 pieces turnip
• 15 small onions
• 20 potatoes the size of a walnut
• 3 spoonfuls green peas
• 3 spoonfuls green beans
• 3 spoonfuls small broad beans
• Consommé
• butter
• 3 spoonfuls water
• 5 spoonfuls pale meat glaze
• 50 grammes butter

Instructions

1. Cook 20 small carrots in Consommé and glaze them.
2. Turn 20 pieces of turnip in the shape of elongated olives and treat them like the carrots.
3. Cook 15 small onions in butter.
4. Cook 20 potatoes the size of a walnut in butter without letting them colour.
5. Cook freshly à l'anglaise 3 spoonfuls of green peas, as many green beans cut into lozenges, and as many small broad beans.
6. Cut a kilo of shoulder and breast of lamb, taken half and half, into pieces weighing 50 to 60 grammes; fry them and cook them right through in butter, then lift them out onto a dish.
7. Deglaze the pan with 3 spoonfuls of water and add 5 spoonfuls of pale meat glaze; heat without letting it boil.
8. Finish with 50 grammes of butter, then mix the pieces of lamb and the prepared garnish into this sauce, rolling the pan on the stove.
9. Arrange in a hot timbale.