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Cuisine Category
French

TV Show
Food Safari

Key Ingredient
Lamb
Onion
Potato
Tomato
Turnip

Food Category
Meat

Lamb navarin

Cuisine: French Servings: Serves 8 Created by Philippe Mouchel

Ingredients

1kg boned lamb shoulder
1kg lamb rib rack
200g onion, peeled and cut in mirepoix
200g carrots, peeled and cut in mirepoix
1 bouquet garni (rosemary, thyme, bay leaf)
4 garlic cloves, peeled and crushed
4 fresh tomatoes, chopped
Chicken stock or water
1 tbsp flat leaf parsley, chopped
100ml vegetable oil
150g butter
1 tbsp flour
1 turnip, peeled and roughly chopped
1kg kipfler potatoes
250g pickling onions
Salt and pepper
250ml dry white wine
1 tsp sugar
Blanched baby carrots, turnips and green peas

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Preparation

Cut the meat in pieces about 5cm cubes.

In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides.

Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well.

Remove excess fat.

Add flour to the meat and vegetables and cook for a minute or two.

Deglaze with the white wine and reduce to evaporate the alcohol.

Add the tomatoes.

Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper

Cover the cocotte and let simmer for about 45 - 50 minutes.

Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked.

While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside.

Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes.

Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes.

Serve with celeriac puree.

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Displaying 10 of 467 French Restaurants.

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1.	Perrins Restaurant	Glen Iris
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3.	Breizoz French Creperies	Williamstown
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5.	Le Provencal	South Hobart
6.	Lebrina	New Town
7.	Arc of Iris	Margaret River
8.	The Loose Box	Mundaring
9.	Petaluma's Bridgewater Mill	Bridgewater
10.	Penfolds Magill Estate Restaurant	Magill

03 May 2009 11:23 AEST

tictoc

Plympton Park

Fantastic winter recipe

This is delicious. I followed the recipe, but it includes a few steps that are a bit different to what was shown on TV. Next time I'll leave out the bit about passing the sauce through a sieve. It's tedious and unecessary.

29 Mar 2009 04:57 AEST

Noodleboy

Five Dock

Great recipe

This is an excellent recipe for lamb navarin. If you have the time, use lamb necks ("scrag ends") for this dish. They are very cheap, in keeping with the thrifty spirit of the dish. Six will do: Trim, strip the meat and reserve; roast the bones and make lamb stock with them for the dish using the traditional French method (ie. with mirepoix, bouquet garni etc). It really takes the dish to the next level of authenticity, and you waste nothing. I promise you it's worth the effort. Bon appetit!

26 Jan 2009 06:07 AEST

Arjuna

Wanniassa

Nice for a change

Nice recipe that is easy to follow and comes out well of this traditional French dish.

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