The backstory

I planted turnips in August, sowing them close together so we could enjoy young turnip tops in salads. When young the tops were deliciously bitter and mustardy, as you’d expect from a brassica. As they matured I used the leaves as a garlicky green vegetable with olive oil and stirred them through pasta sauces. Now the leaves have grown a little too bitter, so I’ve been thinning the plants to use the gently swelling bulbs. With the turnips chosen—navets if you prefer the French name—I needed the rest of the meal.

Lamb and turnips make a natural partnership: the sweetness of lamb balances the turnips’ slight bitterness, and lamb and rosemary are a classic culinary match. I happened upon a half leg of Welsh Anglesey lamb at the supermarket, close to its sell-by date and heavily reduced—a perfect bargain—so I set about assembling the rest of the ingredients outdoors. Here’s how the dish came together.

Warm and Spicy Pot Roast Lamb with Baby Turnips

This comforting, warming pot roast serves about four people (quantities approximate).

Ingredients

Leg of lamb, boned and in one piece – 1 kg (about 2 lb)
Baby turnips – a large handful, as pictured
Rosemary – 4 fresh sprigs or a generous palmful of dried rosemary
Shallots – a large handful
Carrots – 1–2, depending on size
Celery – 2 sticks
Garlic – to taste (about 3 thumb-sized cloves used here)
Canned chopped tomatoes – about 450 g (1 lb)
Chickpeas – 1 tin (about 450 g) or another pulse such as haricot or lima beans
Ground cinnamon – to taste (about 1 generous tablespoon used here)
Olive oil
Salt and freshly ground black pepper

Method

Preheat the oven to 150°C (300°F).

Roughly chop the shallots, garlic, carrots and celery into large chunks. Leave the turnips aside for now; they will be added near the end so they remain tender.

Choose a heatproof casserole large enough to hold the lamb and the vegetables snugly. Place the casserole over high heat and add a splash of olive oil once it is hot. Brown the leg of lamb on all sides, then remove it and set it aside.

Reduce the heat to medium, add more oil if needed, then add the chopped shallots, garlic, carrots, celery and three sprigs of rosemary. Sauté gently until the vegetables are softened and starting to brown. Sprinkle in the cinnamon and stir until the vegetables give off a warm, fragrant aroma.

Pour in the chopped tomatoes and stir to combine with the vegetables. Nestle the browned lamb into the sauce so it sits comfortably.

If necessary, add a little water so the liquid comes about halfway up the lamb—enough to keep it moist during the long cooking. Bring the casserole to a gentle simmer, cover with the lid, and transfer to the preheated oven.

Bake for about 2 hours without peeking too often. After 2 hours, check the lamb; it should be tender and aromatic. If it needs more time, return it to the oven for another 30 minutes. For larger joints, 2–3 hours is usually appropriate; cook longer only if you want the meat to fall apart.

When the lamb is cooked through, cut the turnips into pieces according to their size—quarter the larger ones, halve medium ones, and leave the smallest whole. Drain the chickpeas and sprinkle them over the casserole, then arrange the turnips on top. Return the uncovered casserole to the oven for around 20 minutes, or until the turnips are tender when pierced with a knife.

Finely chop the remaining rosemary for a fresh garnish.

Remove the casserole from the oven. Carve the lamb into slices or chunks as preferred and serve with the tender turnips, chickpeas and vegetables spooned alongside and on top. Sprinkle with the chopped rosemary and season with additional salt and pepper if needed.

Serve with crusty bread and a beverage of your choice.

Buon appetito!