Lamb stew with spring vegetables

Cut the filed leg of lamb into large cubes and save the leg. Season the lamb cubes and brown them on a fairly high heat, in a frying pan with the warm butter and olive oil. Remove the meat from the pan, pour almost all the roasting fat out and fry the chopped onion for 2 minutes. Mix for 1 minute with the tomato concentrate and then add the wine and broth. Add the peat and diced tomatoes, the pressed garlic cloves, thyme, the bay leaves and the leg. Put the lid on the pan and let it simmer on a low heat (or longer if you want the meat to be very tender).

Peel the carrots and cut them in 2 without separating the halves. Brush the unpeeled turnips clean and cut them into 2 or in 4. Shortly the spring onions.

Break the hard end of the asparagus and cut them into pieces. Cook all these vegetables, boiling water, by one by one, boiling pot. Calculate 4 minutes cooking time for the carrots and the turnips, 3 minutes for the asparagus, 2 minutes for the spring onions and 10 seconds for the peas. Take the vegetables out of the water with a sieve and immediately scare them in cold water.

Boil the potatoes in the skin, in your own way, and cut them in 2. Mix them in a baking dish with the melted butter, season them. Warm them up in the oven for 5 minutes just before serving and sprinkle with grated lemon zest.

Remove the leg from the frying pan, add the drained vegetables and let it simmer for another 5 minutes. Serve with the potatoes.