Navarin of Lamb
This is a traditional French dish of braised lamb and vegetables, which is similar to a light stew. Using shoulder lamb makes this an economical dish, which is great if you’re feeding a family. any leftovers can be reheated and eaten the next day, as the flavour improves.
- 50ml (1⁄4 cup) olive oil
- 50g (4 tbsp) butter
- 1kg (21⁄4lb) shoulder of lamb, diced
- Salt and black pepper
- 100ml (1⁄2 cup) brandy
- 2 tbsp cornflour (cornstarch)
- 2 onions, sliced
- 4 carrots, diced
- 200g (7oz) young turnips, chopped
- 4 garlic cloves, crushed
- 1 tsp rosemary leaves
- 1 bay leaf
- 50ml (1⁄4 cup) sherry vinegar
- 2 tbsp tomato purée (paste)
- 500ml (2 cups) lamb stock or
- Beef Stock
- 300g (5 cups) mangetout (snow peas)
- 1 tbsp roughly chopped parsley, to serve
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat the oil and butter in a large frying pan and brown the lamb in batches, seasoning well with salt and pepper. Transfer to an ovenproof casserole dish.
- Discard the excess oil from the pan, then return the lamb to it and add the brandy. Place over a high heat to evaporate, then sprinkle in the cornflour and stir to coat the lamb. Return the meat to the casserole dish and add the onions, carrots, turnips, garlic, rosemary and bay.
- Put the vinegar, tomato purée and stock into a clean saucepan and bring to the boil over a high heat. Pour the liquid over the meat mixture, stir well and cover.
- Bake for 11⁄2–1 3⁄4 hours, until the lamb is tender, adding the mangetout 10 minutes before the end of the cooking time. Taste and adjust the seasoning if necessary, then scatter the chopped parsley over just before serving.