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Navarin of lamb
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Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
French-inspired lamb stew for a perfect dinner.
Ingredients:
2kg lamb grilling chops, trimmed
30g butter
2slender leeks, trimmed, halved, washed
2garliccloves, crushed
30.00 ml plain flour
1020.00 gm beef stock
8sprigsthyme
3dried bay leaves
82.50 ml flat-leaf parsley leaves, chopped
2bunchesbaby turnips, peeled, trimmed
1bunchDutch carrots, peeled, trimmed
3 small parsnips, peeled, roughly chopped
Instructions:
Cut the lamb into bite-sized 3cm pieces and season generously with salt and pepper. In a large, heavy-based saucepan, melt butter over medium-high heat. Cook half of the lamb for 2 to 3 minutes until nicely browned, then transfer to a plate. Repeat the process with the remaining lamb pieces.
Halve the leeks, then add them along with garlic to the pan with the lamb and its juices. Cook for 1 minute. Stir in the flour and cook for another minute.
Pour in 3 cups of stock and add thyme, bay leaves, and half of the parsley. Bring it to a boil, then lower the heat. Place a sheet of baking paper on the surface before covering it with a lid. Let it simmer for 1 hour and 15 minutes or until the lamb is tender.
Remove the baking paper and bay leaves. Introduce turnips, carrots, parsnip, and any extra stock needed. Cover and simmer for 15 minutes until vegetables are tender. Season with salt and pepper, garnish with the remaining parsley, and serve.