NAVARIN OF LAMB WITH SPRING VEGETABLES
The flavor of this classic French stew improves when it's refrigerated overnight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 19
Steps:
- In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides.
- Add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
- Add wine and cook for 2 to 3 minutes, scraping bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover, and cook until meat is tender, about 1 to 1 1/2 hours.
- Remove meat; place in a large bowl and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
- Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. When cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
- Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.
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Aaron Pearson
[email protected]I would not recommend this recipe.
Derri Mcgowan
[email protected]This dish was a disappointment. The lamb was dry and the vegetables were overcooked.
Felipe Ramirez
[email protected]I didn't like the flavor of the sauce.
Fella Plays
[email protected]The lamb was a bit tough, but the vegetables were good.
Tyrone Whetten
[email protected]This dish was a bit too heavy for my taste, but the flavors were good.
HM Hamid Ullah
[email protected]I loved the combination of flavors in this dish. The lamb was tender and the vegetables were cooked perfectly.
Jaun Davids
[email protected]Delicious!
Maddison Crowther
[email protected]This dish was easy to make and turned out great! The lamb was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Alnd Ahmed
[email protected]I've made this dish several times now and it's always a winner. It's a great way to use up leftover lamb, and the vegetables add a nice touch of freshness.
parash Mahara
[email protected]This is my new favorite lamb recipe! The meat was so tender and juicy, and the vegetables were cooked to perfection. I loved the pop of flavor from the fresh herbs.
MaRoo Gak
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the flavor and how well the lamb and vegetables were cooked. I will definitely be making this again.
Ruth Jack
[email protected]This dish was a delight! The lamb was tender and flavorful, and the vegetables were perfectly cooked. I especially loved the combination of the carrots, turnips, and peas. The sauce was rich and creamy, and it really brought the whole dish together.