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Navarin of Lamb HT MC French 110mins Serves 4 Hot Lamb Vegetables Herbs Stew Main Course France EuropeIngredients 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
Instructions 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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