Navarin d'agneau

Name: Navarin d'agneau
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams large boned leg lamb steaks, total weight about 1¼kg 2lb; 2 Tbsps vegetable oil; 2 larges leeks, trimmed (with some green left on) and halved both lengthways and crosswise, then washed; 3 larges carrots, peeled and halved both lengthways and crosswise; 6 smalls or 2 medium turnips, peeled, cut into thick rounds; 1 lamb stock cube; 4 teaspoons plain flour; 100 milliliters dry white wine; 12 about fat continental spring onions, white and green parts; 1 sprig several of flatleaf parsley and lemon thyme; 3 Tbsps single or whipping cream; 1 unwaxed lemon; 1 serving chopped fresh parsley and/or lemon thyme; 350 grams Charlotte potato, scrubbed or peeled and halved lengthways if large

You can never have too many side dish recipes, so give Navarin d'agneau a try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 9g of fat, and a total of 193 calories. This recipe serves 6. 39 people found this recipe to be scrumptious and satisfying. A mixture of lamb stock cube, whipping cream, lengthways if, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.

Instructions

Halve the lamb steaks and cut off any excess fat.

Ingredients you will need

Steak

Lamb

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.

Ingredients you will need

Water

Lamb

Cooking Oil

Transfer the lamb to a plate and rinse out the casserole.

Ingredients you will need

Lamb

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.

Ingredients you will need

Spring Onions

Bouillon Cube

Water

Equipment you will use

Colander

Bowl

Mop the fatty juices from the lamb with kitchen paper.

Ingredients you will need

Lamb

Heat the remaining oil in the casserole over a medium-high heat.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Onion

All Purpose Flour

Herbs

Stock

Lamb

Wine

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.)

Ingredients you will need

Potato

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.

Ingredients you will need

Lemon Zest