Lamb Navarin
Lamb Navarin
Ingredients
Cooking time: 180 min.
Preparation time: 20 min.
Total Time: 200 min.
Servings: 4
(Cook Mode)
BROWNING LAMB:
1.25kg / 2.75lbs boneless lamb shoulder, excess fat trimmed, cut into 5cm / 2″ pieces (Note 1)
1 3/4 tsp cooking / kosher salt , (or half for table salt, +50% for flakes)
2 tbsp vegetable oil or other plain oil
STEW:
8 (500g/1lb) baby potatoes , peeled and cut in half
1 large turnip (~350g/12oz), peeled, cut into 8 wedges then cut each wedge in half (Note 4)
8 pearl onions or small round pickling onions , peeled (Note 5)
2 large carrots (~200g/7oz each), peeled, cut in half lengthways then into 2cm / 0.8″ pieces
3 garlic cloves , finely minced
3 tbsp tomato paste
1/3 cup plain flour / all-purpose flour
1 cup chardonnay or any other dry white wine (Note 2)
1 litre (4 cups) chicken stock /broth (low sodium) (Note 3)
1 tsp cooking / kosher salt , (or half for table salt, +50% for flakes)
1 tsp black pepper
3 sprigs thyme , fresh (sub: 1/2 tsp dried)
2 bay leaves , fresh (sub: dried)
1 cup frozen peas
Preparation
Preheat oven to 180°C/350°F
Season lamb. Brown in batches, remove.
Cook carrots 2 minutes, brown onions, then garlic. Stir in tomato paste, 1 minute. Return lamb. Stir in flour, 1 minute. Add wine, then stock. Stir in salt, pepper, thyme and bay leaves. Bring to a simmer, then cover and transfer to oven for 1 hour.
Remove from the oven, stir in potato, turnip and onions.
Cover with lid and return to the oven for 1 1/2 hours.
Add the frozen peas; stir for 2 minutes.
Remove from oven, taste sauce and add salt if needed.