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1
Heat the oven to 450.
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2
In a large ovenproof pot, heat the oil over moderately high heat.
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3
Add the bacon and cook until the fat is rendered, about 5 minutes.
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4
Remove with a slotted spoon.
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5
Add about a third of the lamb.
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6
Brown well on all sides, about 8 minutes, and remove.
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7
Brown the remaining lamb in 2 more batches, adding oil if needed.
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8
Take the pot from the heat.
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9
Return the lamb to the pot with any juice that has accumulated.
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10
Stir in the bacon, chopped onion, garlic and flour.
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11
2.
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12
Put the pot in the oven and cook, uncovered, stirring once or twice, for 10 minutes.
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13
Lower the oven heat to 325.
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14
Return the pot to the stove.
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15
Add the tomato paste, tomatoes, stock and 1 1/2 teaspoons of the salt.
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16
Scrape the bottom and sides of the pot to dislodge any brown bits.
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17
Add the bouquet garni.
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18
Bring the stew to a simmer.
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19
Cover and return the pot to the oven.
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20
Cook until the lamb is almost tender, about 1 1/2 hours.
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21
Meanwhile, in a large frying pan, melt the butter over moderate heat.
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22
Add the turnips, potatoes, carrots, small onions, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
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23
Cook the vegetables, stirring occasionally, until they begin to brown, about 10 minutes.
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24
When the lamb has cooked for an hour and a half, add the browned vegetables to the pot.
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25
Bring back to a simmer on top of the stove and return to the oven.
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26
Cook until the vegetables are tender, about 30 minutes longer.
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27
Meanwhile, bring a saucepan of salted water to a boil.
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28
Add the green beans and cook until tender, about 7 minutes.
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29
If using fresh peas, add them to the pan 4 minutes before the beans are cooked.
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30
Drain.
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31
Rinse with cold water and drain thoroughly.
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32
If using frozen peas, there is no need to cook them.
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33
Add the green beans, peas and 1/4 teaspoon pepper to the stew and simmer until warmed through, about 2 minutes.
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34
Remove the bouquet garni.
