French Spring Lamb recipe
information
This is a colourful and fresh-tasting casserole of spring lamb combined with a selection of tender vegetables. Its French name is Navarin printanier.
ingredients
700 g (1 1/2 lb) boneless lean shoulder of lamb, cut in 25 mm (1 in) cubes
25 g (1 oz) butter
15 ml (1 tbsp) oil
10 ml (2 tsp) sugar
15 ml (1 tbsp) flour
salt and freshly ground black pepper
450 ml (15 fl oz) hot chicken stock
15 ml (1 tbsp) tomato puree
1 clove garlic, crushed
bouquet garni of bay leaf, sprig each of thyme and parsley, tied together
8 button onions, peeled
8 baby carrots, scraped
12 tiny new potatoes, scraped
150 g (5 oz) shelled peas or young broad beans
25 g (1 oz) butter
15 ml (1 tbsp) oil
10 ml (2 tsp) sugar
15 ml (1 tbsp) flour
salt and freshly ground black pepper
450 ml (15 fl oz) hot chicken stock
15 ml (1 tbsp) tomato puree
1 clove garlic, crushed
bouquet garni of bay leaf, sprig each of thyme and parsley, tied together
8 button onions, peeled
8 baby carrots, scraped
12 tiny new potatoes, scraped
150 g (5 oz) shelled peas or young broad beans
method
1. Heat the butter and oil in a flameproof casserole (with a lid) large enough to hold all the ingredients.
2. When hot, fry the meat briskly, in 2 batches, stirring frequently, until lightly browned. Strain off excess fat and return all the meat to the pan. Sprinkle in the sugar and stir until lightly caramelized.
3. Heat the oven to 150°C (300°F) gas 2.
4. Add the flour and generous seasonings of salt and pepper to the meat, lower the heat and stir for a minute or two until the flour is lightly coloured. Add the stock, tomato puree, garlic and bouquet of herbs and stir until simmering.
5. Cover the casserole tightly; transfer to the centre of the oven. Cook for 1 hour.
6. Skim excess fat from the surface of the casserole, then add the onions, carrots and potatoes, pushing them under the surface of the sauce. Cover and cook for a further 40 minutes.
7. Stir in the peas or broad beans, cover and cook for another 15 minutes or until all the ingredients are tender.
8. Skim off any surface fat, discard the bouquet of herbs and check the seasoning. Serve from the casserole.
2. When hot, fry the meat briskly, in 2 batches, stirring frequently, until lightly browned. Strain off excess fat and return all the meat to the pan. Sprinkle in the sugar and stir until lightly caramelized.
3. Heat the oven to 150°C (300°F) gas 2.
4. Add the flour and generous seasonings of salt and pepper to the meat, lower the heat and stir for a minute or two until the flour is lightly coloured. Add the stock, tomato puree, garlic and bouquet of herbs and stir until simmering.
5. Cover the casserole tightly; transfer to the centre of the oven. Cook for 1 hour.
6. Skim excess fat from the surface of the casserole, then add the onions, carrots and potatoes, pushing them under the surface of the sauce. Cover and cook for a further 40 minutes.
7. Stir in the peas or broad beans, cover and cook for another 15 minutes or until all the ingredients are tender.
8. Skim off any surface fat, discard the bouquet of herbs and check the seasoning. Serve from the casserole.
serving amount
serves 4
rate this recipe
9.3
out of 10
15 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
