This dish is called Navarin of lamb, which is a classic French stew that combines tender lamb with a medley of root and spring vegetables, all simmered in a rich sauce.
Category
Dinner
Servings
4
Prep time
40 minutes
Cook time
2 hours
This dish is called Navarin of lamb, which is a classic French stew that combines tender lamb with a medley of root and spring vegetables, all simmered in a rich sauce.
Ingredients
- 1.5kg (3 lb 5 oz) boneless lamb leg or rump, cut into 3cm (1¼-inch) cubes
- 1 brown onion, diced
- 4 garlic cloves, finely diced
- 2 tbsp (30 ml) plain flour
- 200ml (7 fl oz) white wine
- 500ml (17 fl oz) chicken or lamb stock
- salt, to taste
- small bunch of parsley
- small bunch of rosemary
- small bunch of thyme
- 10 baby potatoes, halved
- 4 baby carrots, peeled and cut into thirds
- 2 yellow squash, cut into sixths
- 12 yellow or green beans, halved
- 10 snow peas, halved
- 6 baby onions, halved
- small bunch of tarragon, for garnish
Directions
Preheat your oven to 160°C (fan) / 140°C (gas mark 3) / 325°F.
- Season the diced lamb with salt on all sides. Heat a frying pan over medium to medium-high heat and add the lamb. Start with the fat side down to render the fat, then brown the lamb on all sides.
- Remove the lamb from the pan and place it into an oven-safe Dutch oven or a pan with a lid.
- Add the diced onion to the frying pan and sauté for 3–4 minutes until lightly golden.
- Add the garlic, stir through, then sprinkle over the flour. Cook for 2 minutes, stirring constantly.
- Deglaze the pan with the white wine, followed by the stock. Stir well to avoid lumps in the mixture.
- Season the stock lightly with salt (it may reduce in the oven, intensifying the flavours).
- Tie the parsley, rosemary, and thyme into a bouquet garni, and place it on top of the lamb.
- Pour the stock and onion mixture over the lamb. Cover the dish and place it in the oven for 1 hour.
- After 1 hour, add the hard vegetables (potatoes, baby onions, and carrots) to the pan. Return it to the oven and cook for another 30 minutes.
- After 30 minutes, remove the pan from the oven and add the remaining vegetables (yellow squash, snow peas, and yellow beans). Cook for an additional 10–15 minutes.
- Remove from the oven, discard the bouquet garni, and garnish with fresh tarragon. Serve warm.
