Navarin D’Agneau printanier spring lamb stew
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
- 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.
- 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.
- 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.
- 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.
http://www.bite.co.nz/recipe/7926/Navarin-DAgneau-printanier-spring-lamb-stew/
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