Preheat the oven to slow 150C 300FGas. Meanwhile bring a saucepan of salted water to a boil.

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My navarin of lamb is made with lamb breast including bones and cartilage This cut is usually available inexpensively at the supermarket.

Navarin of lamb recipe. Brown half the lamb all over dont. Prep time 25 mins cooking time 1½ hours serves 4 2 tablespoons of oil 4 lamb chops 1 onion peeled and sliced 2 cloves of garlic minced 4 tablespoons of flour 2½ cups of stock 2 tablespoons tomato paste 1 teaspoon fresh rosemary 1 teaspoon fresh thyme 1 bay leaf. Ingredients for the best Navarin of lamb 1kg lamb cut in big pieces.

Add 1 Tbsp flour to pan cook one minute. If necessary add a little more water to the skillet. Neck leg flank ask the butcher to cut the meat for a Navarin 8 carrots in a bundle 8 white turnips.

Add the lamb in batches to the casserole and brown quickly. There may be up to 1 cup of fat. Remove the lamb to a plate and pour out and discard the fat.

Add 14 cup of the lamb stew liquid and 12 cup of water and cook stirring occasionally until tender and well glazed about 15 minutes. Pour in enough chicken stock to just cover lamb add water if needed to cover completely season to taste cover and simmer gently over medium-low heat until lamb. Add to pan with peeled and sliced turnip or swede peeled potatoes and peas.

Return lamb to pan with tomato diced turnip garlic and herbs. Navarin of lamb 1. Toss the lamb and flour in a large food bag with seasoning.

Navarin of lamb printanier Lamb with spring vegetables. If using fresh peas add them to the pan 4 minutes before the beans are. If you dont 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.

In separate pan saute peeled onions and chopped bacon in extra butter for 1 minute. Put a large sauté pan or flameproof casserole with a glug of oil over a high heat. Remove any excess fat from the lamb and cut the meat into bite-sized cubes.

Add the green beans and cook until tender about 7 minutes. When all the meat. Place the lamb preferably in one layer in a large Dutch oven and cook partially covered over medium heat turning occasionally for 15 minutes until the meat has released most of its fat and is nicely browned on all sides.

Add water crumbled stock cubes and tomato puree stir until smooth and sauce boils reduce heat add meat simmer covered for 30 minutes.

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