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Navarin of Lamb       HT  MC   French   110mins

Serves        Hot   Lamb  Vegetables Herbs  Stew   Main Course  France  Europe           



900g/2lb Middle Neck of Lamb

50g/2oz Butter

4 Small Onions, quartered

1 tbsp Plain Flour

420ml/14fl.oz. Stock

2 tbsp Tomato Paste

Bouquet Garni

Salt and Black pepper

300g/11oz Carrots, cubed

300g/11oz Turnips, cubed

300g/11oz Potatoes, peeled and cut into chunks

450g/1lb Fresh Peas

1 tbsp Freshly chopped Parsley to garnish




1. Heat the butter in a flameproof casserole, add the lamb and brown on all sides. Add the onions and fry gently for 5 minutes.


2. Sprinkle over the flour, stir well to evenly coat the meet and onions and cook for 1-2 minutes. Gradually add the stock, stirring all the time then add the tomato paste, bouquet garni, salt and pepper. Bring to the boil then cover and simmer for 45 minutes.


3. Add the carrots and turnips, cover and cook for a further 15 minutes then add the potatoes, cover and continue cooking for 10 minutes. Finally add the peas and cook for a further 20 minutes.


4. Garnish with chopped parsley and serve hot.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More French Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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