Navarin of Lamb
1.4 kg boned lamb shoulder
3 cloves garlic crushed
½ cup plain flour
2 tbs vegetable oil
4 slices of lean kaiser fleish cut thickly
2 cups salt reduced chicken stock
2 heaped tbs of lamb & rosemary gravy mix
½ cup dry white wine
2 tbs tomato paste
10 shallots peeled & whole
200g oyster mushroom whole or halved
2 tbs thyme chopped finely
2 tbs rosemary chopped finely
1 bunch dutch carrots peeled and whole
10 small kipfler baby potatoes unpeeled
2 tbs chopped parsley
1 cup frozen peas
Trim and dice the lamb into 2cm cubes. Toss in a large bowl or plastic bag with flour and seasoning.
Bring the stock to the boil in a small saucepan, then pour over the gravy mix in a jug while stirring to combine and thicken. Set aside.
Heat oil in a large deep pot and cook lamb in batches over a medium/high heat until just browned on all sides. Remove to a colander.
Add bacon and garlic to the pan and cook until just golden.
Return all the lamb to the pot. Add the gravy mix, wine, paste, onions, potatoes, carrots, mushrooms, rosemary and thyme.
Bring to the boil and then reduce the heat to a slow simmer. Cook for 1½ hours.
Add the peas. Mix through and simmer for a further 30 minutes, or until the lamb and the vegetables are tender.
Can be made ahead to this point and refrigerated overnight.
Just before serving, stir through the parsley.
Designed for four - but will probably yield seconds.
“GREAT SINGLE POT DISH THATS FULL OF RUSTIC FLAVOUR - IT'S FRENCH LAMB STEW!”
Once again almost a green, but you need to keep an eye on it.
THIS IS THE BIG VERSION OF "THE EASY LAMB STEW" RECIPE.
MAKE SURE YOU TRIM THE LAMB OF OBVIOUS FAT.
IF YOU CAN'T GET BABY OR KIPFLER POTATOES, THEN JUST CHOOSE THE SMALLEST YOU CAN FIND, AND YOU MAY HAVE TO HALVE THEM.
YOU CAN ALSO USE BUTTON OR SWISS MUSHROOMS IF YOU CANT FIND OYSTER