Stage 14: Lamb stew with spring vegetables (navarin d’agneau printanier)
- Cuisine: French
- Serves 4
Stage 14: Saint-Gaudens – Plateau de Beille
Gabriel marvels at the beauty of the Pyrenees and seeks out some local delicacies in the wonderful St. Girons market. He visits a cheese maker of the region and learns the secrets of the best Pyrenees cheeses. In the kitchen, top French chef Philippe Mouchel prepares a classic dish of lamb stew with vegetables, called navarin.
Ingredients
2 tbsp extra virgin olive oil
30g butter
About 1 kg deboned lamb shoulder or neck, cut into 50g pieces
1 medium carrot, diced
1 medium onion, diced
2 tbsp plain flour
3 ripe tomatoes, diced
3 cups chicken stock
2 cloves garlic, chopped
1 bouquet garni, made up of a few sprigs of parsley, 2 sprigs of thyme and 1 bay leaf
Salt and freshly ground black pepper
8 baby carrots
8 small turnips
200g shelled peas
8 small onion
8 baby potatoes
Chopped parsley
Preparation
Preheat oven to 150°C.
Heat a little oil and butter in an oven-proof casserole and brown the lamb pieces on all sides for a few minutes. Add the diced carrot and onion and stir for 2 minutes. Stir in the flour to coat the meat well, then add the tomatoes and stir for 1 minute. Add the stock, garlic and bouquet garni. Mix well and season with salt and pepper. Cover with a lid and cook in preheated oven for about 2 hours.
Meanwhile, steam the baby carrots, turnips, peas, small onions and potatoes.
When the meat is tender, add the vegetables, stir well and reheat. Serve sprinkled with chopped parsley.
