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Home > Recipes > Navarin D’Agneau printanier spring lamb stew

Navarin D’Agneau printanier spring lamb stew

Lauraine Jacobs

Publication: Listener

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Navarin D’Agneau printanier spring lamb stew

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I love the sassy introduction to this recipe from Khoo’s The Little Paris Kitchen. “For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon, it’s so last season. Navarin printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen.”

Ingredients

2 cloves Garlic, crushed to a paste
6 Lamb neck chops, or shoulder chops
1 Onion, finely chopped
1 Tbsp Olive oil
1 Bay leaf
2 sprigs Thyme
4 Carrots, cut into chunks
100 g Peas, fresh ot frozen
100 g Green beans, sliced
1 Salt & freshly ground pepper

Directions

  1. Preheat the oven to 160C. Brown the meat, garlic and onion with the oil in a large flame-proof casserole (cocotte). Add the bay leaf, thyme and carrots and enough water to cover the meat by at least a couple of centimetres.
  2. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½-2 hours or until the meat is tender.
  3. Ten minutes before serving, bring a large saucepan of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain. Take the casserole out of the oven and remove the bay leaf and thyme sprigs.
  4. Add the peas and beans to the lamb, then season with salt and pepper to taste. Serve immediately. For an English twist, serve the stew with mint sauce.
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http://www.bite.co.nz/recipe/7926/Navarin-DAgneau-printanier-spring-lamb-stew/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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