Navarin of lamb recipe
- 800g diced lamb
- 1 cup plain flour
- 2 tbsp olive oil
- 2 sticks celery, sliced diagonally
- 2 onions, diced
- 10-12 baby carrots or 3 large carrots, cut into chunks
- 10 baby chat potatoes, halved
- 6 sprigs fresh thyme
- 6 sprigs fresh continental parsley
- 2 cloves garlic, finely chopped or minced
- 2 ½ cups chicken stock
- 1 cup red wine
- 1/4 cup tomato paste
Preheat oven to 180°C.
Pour into a resealable or freezer bag, 1/3 cup of the flour and a good slug of salt and pepper and mix through. Tip the lamb into the bag and toss until covered.
In a baking tray, heat oil until hot on stove. Shake off excess flour off lamb and brown in oil.
Remove from pan and set aside in a bowl.
Add onions, carrots, celery and potatoes, turn until onions are softened.
Add thyme and parsley, toss until well combined.
Add remainder of flour, toss until well combined.
Add stock, wine and tomato paste.
Cover the tray with foil and place in oven for 1 hour 20 hours.
- I'm keen to start cooking more French meals and this one has ensured my family are right behind me. This one had them licking their bowls, I kid you not!
- Navarin of lamb is a farmhouse type lamb stew - but it's the actual sauce and the way it all comes together that makes is so delicious. Now I've made it once, I see it featuring monthly or so in our meal plan.
- This is delicious served with green beans and rice.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
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