The ingredient of Navarin of lamb
- 2kg (about 2) boned lamb shoulders
- 1 tablespoon olive oil
- 30g (11/2 tablespoons) butter
- 1 1/2 tablespoons plain flour
- 125ml (1/2 cup) dry white wine
- 750ml (3 cups) Massel chicken style liquid stock
- 1 tablespoon tomato paste
- 3 garlic cloves, peeled, lightly crushed
- 1 large fresh rosemary sprig, cut into 8cm lengths
- 16 (about 600g) chat (small coliban) potatoes, halved
- 2 bunches spring onions
- 1 bunch baby carrots, trimmed, halved lengthways
- 300g green beans, topped
- 1/4 cup fresh continental parsley leaves
- Crusty French bread, to serve
The instruction how to make Navarin of lamb
- Trim the lamb of any excess fat and cut into 2-3cm pieces.
- 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).
- 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.
- 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.
- 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.
- 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 lambcalories: 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