Navarin of lamb recipe
Try our recipe for the delicious slow-cooked French stew, navarin of lamb.
Navarin of lamb is a classic French stew
- 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
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