Navarin d’agneau de printemps (Lamb Navarin with Spring Vegetables)

June 14th, 2018 Posted by Blog, Recipes No Comment yet

My delicious Lamb Navarin with spring vegetables is a perfect Father’s Day meal. A French ragout (stew) which is easy to make and Dads will love it!

Navarin d’agneau de printemps (Lamb Navarin with spring vegetables)

Serves 4

Ingredients
• 800g lamb shoulder, chopped into roughly 60g portions
• 500ml red wine
• 2 tbsp olive oil
• 500ml vegetable stock
• 50g tomato paste
• 1 bouquet garni
• 2 tbsp lamb gravy
• 2 onions
• 1 courgette
• 12 Jersey Royal new potatoes
• 8 baby carrots
• 200g peas
• Salt
• Pepper

Method
Preheat oven to 200°C.
Brown the lamb pieces in the olive oil. Dice the onions and add them to the lamb. Then add the tomato paste and red wine. Cook for 5 minutes, then add the vegetable stock and the bouquet garni.
Cover with a lid and cook in the oven for 90 minutes.
Separate the meat from the sauce and leave on one side.
Spoon off the excess oil from top of the sauce. Then add the gravy and salt and pepper to the sauce.
Add the meat back into the sauce.
Serve with carrots, Jersey Royal new potatoes, courgette and peas.

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