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Spring navarin of lamb
Spring navarin of lamb
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Prep Time:
25 minutes
Cook Time:
160 minutes
Total Time:
185 minutes
"Spring lamb stew bursting with fresh flavors like asparagus and spring onions."
Ingredients:
  • 36.40 gm olive oil
  • 1kg boneless lamb shoulder, fat trimmed, cut into 8 pieces
  • 1 brown onion, chopped
  • 1 large carrot, peeled, chopped
  • 1 turnip, peeled, chopped
  • 3 garlic cloves, peeled, bruised
  • 1 sprig fresh rosemary
  • 20.00 ml plain flour
  • 250ml (1 cup) white wine
  • 1 large tomato, chopped
  • 500ml chicken style liquid stock, plus 60ml (1/4 cup), extra
  • 8 small Kipfler potatoes, peeled (or your favourite waxy potato)
  • 1 bunch small spring onions, trimmed, halved
  • 30g butter
  • Pinch of caster sugar
  • 225g (1 1/2 cups) frozen broad beans, blanched, peeled
  • 1 bunch asparagus, trimmed, blanched, halved
Instructions:
  • Preheat your oven to 150C/130C fan forced. Heat oil in a large heavy-based casserole dish over medium-high heat. Season the lamb and brown it in batches for 4-5 minutes. Transfer to a bowl.
  • In a hot pan, combine brown onion, carrot, turnip, garlic, and rosemary. Sauté for 5 minutes until softened. Season with salt and pepper. Sprinkle in flour and stir for 1 minute until well mixed. Add lamb and wine to the pan.
  • Bring the mixture to a boil, then lower the heat to medium. Simmer and stir for 5-10 minutes until the wine reduces by one third. Stir in the tomato and stock, cover the dish, and bake for 2 hours. Add the potatoes halfway through the cooking time. Cook until the lamb is tender.
  • In a saucepan over medium heat, sauté spring onion, butter, and sugar until golden, stirring occasionally for 5-10 minutes. Pour in extra stock and simmer for an additional 10 minutes until the onions are tender.
  • Use a slotted spoon to elegantly transfer the tender lamb and flavorful potatoes to a serving platter to keep warm. Then, place the casserole over high heat and let it simmer until the liquid reduces by a third, intensifying the delicious flavors.
  • Pour the broad beans, asparagus, and spring onion mixture into the rich reduced sauce. Drizzle the flavorful sauce and vegetables over the tender lamb and potatoes.

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