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1
Preheat oven to 275F.
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2
In a large skillet melt 2 tablespoons of the butter with 1 tablespoon of the oil over high heat.
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3
Season one-third of the lamb with the salt and pepper.
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4
Brown the lamb on all sides until lightly crusted, about 10 minutes.
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5
Transfer to a large casserole or Dutch oven and set aside.
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6
Pour off the fat from the skillet.
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7
Add 1 cup of stock and bring to a boil, scraping up the browned bits that adhere to the pan.
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8
Pour into the casserole with the lamb.
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9
Repeat with the remaining lamb, using 2 tablespoons butter and 1 tablespoon oil for browning each batch and deglazing with 1 cup broth.
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10
Add the remaining 1 cup stock with the optional scotch, sage, and thyme.
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11
Cover and bake for 1 1/2 hours.
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12
Remove from the heat, uncover, and cool to room temperature.
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13
When cool, cover and refrigerate for 24 hours.
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14
Preheat the oven to 300F.
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15
and remove the casserole from the refrigerator.
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16
Skim off the film of cold fat on the surface.
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17
Cover the casserole and bake for 30 minutes while you prepare the vegetables.
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18
In a pot of lightly salted boiling water, cook the potatoes for 10 minutes until slightly resistant when pierced with a knife.
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19
Transfer the potatoes with a slotted spoon to a bowl and set aside.
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20
Add the carrots to the boiling water and cook for 4 minutes until slightly resistant when pierced with a knife.
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21
Drain and set aside.
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22
When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots and bake for an additional 30 minutes.
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23
Meanwhile, trim the onions and cut an X into the root end of each.
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24
Bring a pan of lightly salted water to a boil.
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25
Add the onions and cook until tender, about 8 minutes.
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26
Drain and rinse them under cold running water.
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27
Drain again and remove the outer skins.
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28
Set aside.
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29
Peel the turnips and halve into 1/4-inch wedges.
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30
Bring a saucepan of lightly salted water to a boil.
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31
Add the turnip wedges and cook until crisp-tender, about 4 minutes.
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32
Drain and rinse under cold running water.
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33
Drain again and set aside.
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34
In a medium saute pan, melt the remaining 2 tablespoons of butter over medium heat and add the onions and turnips.
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35
Sprinkle with the sugar and continue to cook, tossing often, until the onions and turnips are golden and caramelized, about 10 to 15 minutes.
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36
To serve, ladle the stewed lamb, potatoes, carrots, and some of the sauce onto warm plates or soup plates.
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37
Divide the onions and turnips among the plates and sprinkle with the parsley.
