LAMB NAVARIN

Lamb Navarin image

My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back. Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist prepared this way.

Provided by Jacques Pepin

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

2 lamb breasts, about 3 pounds total
2 tablespoons all-purpose flour
1 large onion, cut into 1-inch pieces (1 1/2 cups)
8 cloves garlic, peeled and sliced thin (3 tablespoons)
3 cups water
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon herbes de Provence or Italian seasonings
1 1/2 pounds potatoes, peeled and cut into 2-inch chunks
3/4 pound carrots, peeled and cut into 2-inch sticks
1 package (10 ounces) frozen baby peas
2 tablespoons chopped parsley

Steps:

Cut the lamb between the rib bones into strips about 1 1/2 inches wide. You should have about 14 pieces.
In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)
Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.
Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 864 milligrams, Sugar 6 grams

allen ndlovu

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This was a great recipe! I will definitely be making it again.

Rehan Saleem

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I've never made lamb navarin before, but this recipe made it easy. The dish was delicious, and I'll definitely be making it again.

Syed Kamran

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This recipe was easy to follow, and the results were amazing! The lamb was fall-off-the-bone tender, and the vegetables were perfectly cooked.

Debbie Slaughter

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I made this dish for a dinner party, and everyone loved it! The lamb was so tender and juicy, and the vegetables were cooked to perfection.

Mohamed Sumon

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This was a great recipe! The lamb was cooked perfectly, and the vegetables were tender and flavorful. I especially liked the addition of the pearl onions.

Neilan Slamdill

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This dish was delicious! I loved the combination of lamb and vegetables, and the sauce was amazing. I would definitely recommend this recipe to anyone looking for a hearty and flavorful meal.

Millennium Gezahegn

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I was a bit skeptical about this recipe at first, but I'm glad I tried it. The lamb was incredibly tender, and the sauce was rich and flavorful. I'll definitely be making this again.

Paul Nolan

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This was my first time making lamb navarin, and it turned out great! The instructions were easy to follow, and the dish was ready in under an hour. I will definitely be making this again.

Zac Jones

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I've made this dish several times now, and it's always a crowd-pleaser. The lamb is always cooked perfectly, and the vegetables are always tender and flavorful. I highly recommend this recipe!

Billal Biswas

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This lamb navarin recipe was a hit with my family! The meat was so tender and flavorful, and the vegetables were cooked to perfection. I especially loved the combination of carrots, turnips, and pearl onions.

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