Untested - Spring lamb and vegetables

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/collier-agneaux-braise-vin-rouges-piments-anchois.asp

12 pieces of neck of lamb
1 bunch of new carrots
1 bunch of new turnips
1 bunch of new onions
2 cloves garlic
500 g of fresh peas
300g of gourmet peas
6 candied tomatoes
Some branches of thyme and sage
2 cloves
Olive oil
1 tbsp butter
1 tbsp flour
Salt
Malabar black pepper from Kerala (Cochin)

1. Peel the cloves of garlic.
2. In a cast-iron casserole dish the pieces of lamb in a little olive oil, remove them and discard the fat.
3. Flour the pieces, heat 1 tbsp of olive oil and put the pieces of collar.
4. Sauté until the pieces color.
5. At this time, put in the casserole, thyme and sage, cloves of garlic, cloves, candied tomatoes, salt and pepper.
6. Cover with water and let cook 40 small broths.
7. Meanwhile, crush the peas and cook them 5 minutes in a saucepan with the butter, 5 cl of water. Book.
8. Wash the gopurmand peas, carrots and turnips, keep a small piece of vanilla, peel the onions.
9. Brown onions, turnips, carrots and peas in a pan in olive oil about ¼ hour, they must remain crunchy.
10. You pour all the vegetables into the cocotte with the meat and you serve.