Navarin D'agneau

Navarin D'agneau
  • Author: Anonymous

This hearty lamb and vegetable casserole is a comforting and satisfying dish perfect for any occasion. The tender lamb is cooked to perfection with a flavorful mix of vegetables, herbs, and a creamy sauce that ties everything together beautifully. This recipe is sure to warm your soul and fill your home with delicious aromas as it simmers away on the stove.

— Constant Cookbook

Ingredients

  • 6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz
  • 2 tbsp vegetable oil
  • 350g Charlotte potatoes , scrubbed or peeled and halved lengthways if large
  • 2 large leeks , trimmed (with some green left on) and halved both lengthways and crosswise, then washed
  • 3 large carrots , peeled and halved both lengthways and crosswise
  • 6 small or 2 medium turnips , peeled, cut into thick rounds
  • 1 lamb stock cube
  • 4 tsp plain flour
  • 100ml dry white wine
  • about 12 fat continental spring onions , white and green parts
  • several sprigs of flatleaf parsley and lemon thyme
  • 3 tbsp single or whipping cream
  • 1 unwaxed lemon
  • chopped fresh parsley and/or lemon thyme

Instructions

  • Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' – it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
  • Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
  • Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
  • Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
  • Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

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Yield

Serves 6

Nutrition

  • Calories: 524 calories
  • Fat Content: 28 grams fat
  • Saturated Fat Content: 12 grams saturated fat
  • Carbohydrate Content: 22 grams carbohydrates
  • Fiber Content: 5 grams fiber
  • Protein Content: 45 grams protein
  • Sodium Content: 1.19 milligram of sodium