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Ragout of Lamb with Turnips and Carrots Recipe
|Turnips/1 large rutabaga||1 1⁄2 Pound, peeled (6 Purple Topped)|
|Olive oil||1 Tablespoon|
|Lamb shoulder chops||4 Large|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Tomato puree/Tomato sauce||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2704 Calories from Fat 1697
% Daily Value*
Total Fat 189 g290.9%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2394.9 mg99.8%
Total Carbohydrates 110 g36.7%
Dietary Fiber 27.3 g109.2%
Sugars 56.7 g
Protein 143 g286.3%
Vitamin A 828.3% Vitamin C 324.7%
Calcium 43.8% Iron 38.3%
*Based on a 2000 Calorie diet
Cut the turnips into chunks (roughly the size of a large egg).
Scrape the carrots and cut each into 2 pieces.
Heat the olive oil in a Dutch oven, and brown the chops, 1 or 2 at a time, on both sides.
Remove the chops and saute the vegetables until they are slightly browned.
Add the onion and garlic, and saute 1 more minute.
Put the chops on top of the vegetables.
Add the broth and tomato puree.
Sprinkle the celery seed and rosemary over all.
Add salt and pepper.
(With the addition of celery seed, salt becomes optional.) Bake the ragout, covered, on the middle shelf of the oven for 1 hour, or until the meat and vegetables are tender.
Most of the pan juices will have been absorbed into the turnips and carrots.
If the casserole gets too dry toward the end of the cooking time, add a little more broth.
The casserole can be kept warm, covered, for 30 minutes.