Navarin of lamb

Navarin of lamb


The ingredient of Navarin of lamb

  1. 2kg (about 2) boned lamb shoulders
  2. 1 tablespoon olive oil
  3. 30g (11/2 tablespoons) butter
  4. 1 1/2 tablespoons plain flour
  5. 125ml (1/2 cup) dry white wine
  6. 750ml (3 cups) Massel chicken style liquid stock
  7. 1 tablespoon tomato paste
  8. 3 garlic cloves, peeled, lightly crushed
  9. 1 large fresh rosemary sprig, cut into 8cm lengths
  10. 16 (about 600g) chat (small coliban) potatoes, halved
  11. 2 bunches spring onions
  12. 1 bunch baby carrots, trimmed, halved lengthways
  13. 300g green beans, topped
  14. 1/4 cup fresh continental parsley leaves
  15. Crusty French bread, to serve

The instruction how to make Navarin of lamb

  1. Trim the lamb of any excess fat and cut into 2-3cm pieces.
  2. Heat the oil and 20g (1 tablespoon) of the butter in a large heavy-based saucepan over high heat. Add one-third of the lamb and cook, stirring occasionally, for 2-3 minutes or until well browned. Transfer to a bowl and set aside. Cook the remaining lamb in 2 more batches (add a little of the remaining butter to prevent sticking, if necessary).
  3. Reduce heat to medium and melt any remaining butter in the pan. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and gradually stir in the wine until smooth. Stir in the lamb, stock, tomato paste, garlic and rosemary. Return to high heat and bring to a simmer.
  4. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Stir in the potatoes and cook, covered, for 20 minutes. Uncover and cook for a further 10 minutes or until the lamb is very tender and the potatoes are cooked.
  5. Meanwhile, trim stems of spring onions about 5cm from the bulb and discard the tops. Remove the outer layer. Bring a large saucepan of water to the boil. Cook spring onion bulbs for 5 minutes or until just tender. Remove from pan with a slotted spoon, refresh under cold running water and set aside. Return water to the boil and repeat with carrots, cooking for 4-5 minutes or until just tender. Repeat with the beans, cooking for 1-2 minutes or until bright green and tender crisp.
  6. Add the onions, carrots and beans to the lamb mixture, and stir well. Simmer for a further 4-5 minutes or until the vegetables are heated through. Stir in the parsley and serve with the crusty French bread.

Nutritions of Navarin of lamb

calories: 820.726 calories
calories: 62 grams fat
calories: 18 grams saturated fat
calories: 15 grams carbohydrates
calories: 4 grams sugar
calories: 47 grams protein
calories: 161 milligrams cholesterol
calories: 583.15 milligrams sodium
calories: NutritionInformation

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