Agneau Navarin of Lamb
Navarin d'Agneau
900g (2lb) Boneless Leg of Lamb
235ml (8floz) Chicken or Vegetable Stock
115ml (4floz) Dry White Wine
110g (4oz) Peas
10-12 Baby Carrots
6-8 Small Onions
3 Small Turnips
2 Cloves Garlic
1 Medium Onion
Bouquet Garni
2 tbsp Oil
2 tbsp Plain Flour
2 tbsp Tomato Puree
1 tbsp Parsley
1 tsp Sugar
Salt and Black Pepper
Pre-heat the oven to 160°C: 300°F: Gas 2.
Trim any excess fat from the lamb and cut into cubes.
Scrape the carrots, peel the onions, peel and quarter the turnips, finely chop the garlic.
Halve and finely slice the medium onion.
Heat the oil in a heavy bottomed frying pan over a medium heat and brown the lamb.
Remove the lamb, drain and place in a casserole.
Reduce the heat and add the sliced onion and chopped garlic, cover and cook for 10-12 minutes or until transparent.
Sprinkle in the flour and cook until lightly coloured.
Add the stock and wine, stir until thickened.
Add the tomato puree, sugar and season to taste.
Pour over the lamb and add the bouquet garni.
Bake, covered for 30 minutes.
Add the carrots, the small onions (leave whole or cut in half) and the turnips.
Bake, covered for 30 minutes.
Stir in the peas, bake for a further 30 minutes or until the vegetables are tender.
Remove and discard the bouquet garni, serve immediately, garnished with finely chopped parsley.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved