Recipe For French Navarin Of Lamb
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Add the veg but not the spring onions and cover with.
Recipe for french navarin of lamb. Method step 1 halve the lamb steaks and cut off any excess fat. Ingredients 100 ml vegetable oil 150 g unsalted butter 1 kg boned lamb shoulder cut into 5 cm cubes 1 kg forequarter lamb racks cut between every second rib 200 g onions diced 200 g carrots diced 1 tbsp plain flour 250 ml dry white wine 4 tomatoes diced 1 turnip peeled and diced 1 rosemary. Next add the hot water tomato purée crushed garlic and thyme.
Season the lamb with the salt then add the peppercorns wine bouquet garni and chopped tomatoes and cook stirring for 1 minute. Return the lamb to the pot on medium heat. Begin by heating some dripping into a large flameproof casserole.
Ingredients 1 kg boneless lamb shoulder 100 ml olive oil 1 each large onion and carrot diced 150 gm butter 250 ml 1 cup dry white wine 4 vine ripened tomatoes diced 1 turnip peeled and diced 4 cloves garlic thinly sliced 2 sprigs each of rosemary and thyme 1 fresh bay leaf 1 litre 4 cups. Pour on the cold water to cover the lamb and bring just to the. Ingredients 6 8 quality mark lamb shoulder or neck chops salt and freshly ground pepper for seasoning cup plain flour 1 tablespoon butter 2 tablespoons tomato paste cup white wine optional or use extra stock 2 cups campbell s real stock salt reduced chicken 3 fresh thyme sprigs or 1.
Heat 1 tbsp of the oil over a medium heat in a large flameproof. Pour on the wine and add the diced tomatoes the. Trim any excess fat from the meat then season the pieces and fry them in the hot fat until brown on all sides.
In a large sturdy pot heat the cooking oil on medium heat. Add the pieces of. Sprinkle with 1 tablespoon of sugar and stir to coat.
Step 3 mop the fatty juices from the lamb with. Richard corrigan s lamb navarin recipe is packed with flavour from caramelised garlic herbs and anchovies a navarin is a french stew traditionally served in the spring with seasonal vegetables and well loved for its inclusion of turnips or navets.
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