Navarin of lamb recipe

Ingredients

• 1.5kg/3lb 5oz shoulder lamb chops, trimmed of excess fat and cut into bite-sized pieces
• 3 tbsp seasoned flour
• 3 tbsp dripping or vegetable oil
• 3 medium onions, peeled and finely chopped
• 2 plump garlic cloves, peeled and chopped
• Salt and pepper
• 1 wine glass dry white wine
• 600ml/1pt chicken stock (a cube is fine)
• 1 bouquet garni, made by splitting 7.5cm/3in leek green and sandwiching 1 bay leaf, 2 sprigs each thyme and rosemary
• 25g/1oz butter
• 1 heaped tsp sugar
• 500g/1lb small carrots, trimmed and scraped
• 500g/1lb green beans, topped and tailed and halved
• 250g/9oz frozen petit pois
• 1 tbsp finely chopped parsley

• Toss the cubed meat in the seasoned flour.
• Heat 2 tbsp of dripping or vegetable oil to almost smoking point and brown the meat in batches until crusty all over. Transfer to a plate or bowl.
• Heat the remaining dripping or oil in a spacious, heavy-bottomed casserole dish and stir in the onions and garlic with 1⁄2tsp salt.
• Stir for a couple of minutes over a high heat, then reduce the heat, cover the pan and cook for 10-15 minutes until slippery, soft and glossy.
• Return the meat and its juices, raise the heat and pour on the wine.
• Stir thoroughly as it thickens, add the stock and bouquet garni and bring to a simmer.
• Put a piece of greaseproof paper over the stew, tucking it down to touch the surface but draping it over the pan sides.
• Turn the heat very low, cover the pan and cook for 90 minutes.
• About 20 minutes before you are ready to eat, heat 100ml/4fl oz water in a spacious, lidded pan and melt the sugar in it.
• Add the carrots, cover and sweat for 10-15 minutes until al dente.
• Drain. Refill the pan with water and boil the beans for 2 minutes.
• Scoop the beans out of the water then boil the peas for a few minutes until tender. Stir carrots, beans and peas into the stew.
• Taste the pale gravy and adjust the seasoning.
• Garnish with parsley.

Lindsey Bareham's website is: www.lindseybareham.com