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Navarin of lamb
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Prep Time: 25 minutes
Cook Time: 105 minutes
Total Time: 130 minutes
Slow-cooked French stew with tender meat and aromatic vegetables.
Ingredients:
36.40 gm olive oil
1.6kg lamb chop
2garliccloves, finely chopped
62.50 ml plain flour
185.63 gm red wine, optional
69.38 gm tomato paste
510.00 gm chicken style liquid stock
4 small sebago potatoes, peeled, thickly sliced
1turnip, peeled, cut into thick wedges
2carrots, peeled, halved, thickly sliced
5sprigsfresh thyme
125.00 ml frozen peas
82.50 ml choppedfresh flat-leaf parsley leaves
Instructions:
Preheat your oven to 180°C/160°C fan-forced. In a large flameproof casserole dish, heat 1 tablespoon of oil over medium heat. Brown the lamb in batches for 3 minutes on each side. Transfer to a plate.
Drizzle the rest of the oil into the dish, then introduce the garlic. Sauté while stirring for half a minute until aromatic. Sprinkle in the flour and continue stirring for a minute. Take off the heat, gradually pour in the wine while stirring constantly. Mix in tomato paste, stock, and 3 cups of cold water. Place the dish back on heat and stir until the mixture is silky.
Place the lamb back into the dish alongside the potato, turnip, carrot, and thyme. Cover the dish and bake for 1 hour and 30 minutes, or until the lamb is tender.
Sprinkle peas on top and bake for 5 minutes until tender. Use a spoon to remove and discard any fat from the surface. Remove and discard thyme sprigs. Season with salt and pepper. Serve with a sprinkling of parsley.