In France this week’s recipe NAVARIN OF LAMB is regarded as a spring dish with lamb and baby spring vegetables. However we think it works any time of the year. In the winter Warwick and the team make more hearty and earthy with the addition of winter vegetables
- Diced lamb (make sure the pieces aren’t too small)
- A selection of diced winter vegetables which must include onions, carrots, celery. Other suggestions include parsnips, swedes, celeriac, leeks.
- Plenty of crushed garlic
- A little tomato paste
- Lamb stock
- Fresh herbs – thyme, bay leaves
- Salt and pepper
Brown the lamb in batches in a little oil. Place in a large casserole dish.
In the same pan as you browned the lamb, soften all the diced veges and garlic. Add these to the casserole together. Sprinkle with a handful of flour. Add the rest of the ingedients. Mix everything together (it’s easiest to do this with your hands).
Cook at 170C for at least 2 hours. Make sure the meat is meltingly tender.
Sprinkle with chopped parsley and serve with potatoes.