Navarin of Lamb – the perfect bridge between winter and spring…Posted: March 16, 2013
So the cold wintery weather continues to hang on in the UK with biting cold frosty mornings and impressively persistent flurries of “wintery showers”. However, the clocks are soon to change and the mornings are getting lighter, meaning we are no longer waking bleary eyed in the dark looking around in confusion as the alarm clock blasts into our dreams (thank gawd!) and there are lots of little green shoots pushing their expectant way out of the ground in our garden. In other words, Spring, if not quite fully here, is definitely in the air. If you’re anything like me though, the cold weather is still making you feel like hibernating in your cosiest jumper with a nice warming stew most evenings after work…
Getting a little bored of even the tastiest most comforting of Winter Food however, I decided it was time for something, while still warm and comforting, that was a little more spring-like. Enter the classic French Navarin of Lamb – perfect for this time of year!
It is still hearty and meaty, still warming and comforting, still a lovely one pot, but has an added freshness and uses young spring vegetables. Spot on.
To make this for two, you will need –
- Around 500g of lamb, a cut that is good for slow cooking – we trotted off to the butcher who gave us some tasty neck.
- Butter. Quite a decent amount. (Well, it is French)
- 1 tbsp plain flour
- 1 small onion
- Handful of chantenay carrots
- Handful of small new potatoes
- Handful baby turnips
- Handful French beans (or mange tout if that’s all you happen to have, like us!)
- around 300ml lamb stock (not sure exactly how much we used)
- 1 bouquet garni
- 2 tbsp tomato puree
Chop your lamb into nice big juicy chunks, melt a large knob of butter with some oil in a pan and add the lamb, frying until brown.
Add the chopped onion and continue to fry for a few minutes then sprinkle the flour over evenly coating all the lamb and fry for another minute or two. Stir in the lamb stock, tomato puree and bouquet garni, season well with salt and pepper then leave to simmer for around 45 mins.
Add the turnips, carrots and potatoes and cook covered for another 15 mins before adding the beans/mange tout for the last 10 mins.
Serve with a glass of red and some crusty bread, the perfect compromise for an early spring onepot!