Navarin of Lamb
HT MC French
Hot Lamb Vegetables Herbs Stew Main Course
Middle Neck of Lamb
Small Onions, quartered
tbsp Plain Flour
tbsp Tomato Paste
and Black pepper
Potatoes, peeled and cut into chunks
tbsp Freshly chopped
Parsley to garnish
Heat the butter in a flameproof casserole, add the lamb and brown on all
sides. Add the onions and fry gently for 5
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
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.
Garnish with chopped parsley and serve hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.