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Lamb navarin recipe

Created by Philippe Mouchel

3 comments

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Rating:

4.5/ 5 stars 13 Votes

Cuisine: French
Serves 8–10

A beautiful winter stew from Normandy combining lamb, turnips (navets), carrots and potatoes. Philippe uses lamb shoulder and ribs cut into large pieces, but the dish also works well with lamb necks. He likes to serve it with celeriac puree and believes cooking the celeriac in milk helps to retain its lovely pale colour.

Ingredients

100 ml vegetable oil
150 g unsalted butter
1 kg boned lamb shoulder, cut into 5 cm cubes
1 kg forequarter lamb racks, cut between every second rib
200 g onions, diced
200 g carrots, diced
1 tablespoon plain flour
250 ml dry white wine
4 tomatoes, diced
1 turnip, peeled and diced
1 rosemary sprig
1 thyme sprig
1 bay leaf
4 garlic cloves, roughly chopped
Chicken stock or water
sea salt and freshly ground black pepper
250 g small pickling onions or French shallots, trimmed and peeled
1 teaspoon sugar
1 kg kipfler potatoes
300 g baby carrots with some green stem remaining if desired, peeled
300 g baby turnips with some green stem remaining if desired, peeled
½ cup peas

Celeriac Puree
1 kg celeriac, peeled and cut into chunks
500 ml milk
sea salt
200 g unsalted butter, diced
freshly ground black pepper
grated truffle (optional)

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Preparation

Heat the oil with a large knob of the butter in a heavy-based pot. Add the lamb pieces and cook until browned all over. Remove the lamb to a plate.

Add the diced onion and carrot and a little more butter to the pot and cook for another 5 minutes, stirring well. Drain off the excess fat if there now seems to be too much, then stir in the flour and cooking for another minute or so. Return the lamb to the pot and pour in the wine. Simmer until slightly reduced, then add the tomato, diced turnip, rosemary, thyme, bay leaf and garlic, and enough chicken stock or water to come up to the level of the lamb. Season with salt and pepper, cover with a lid and simmer for 1 hour.

Meanwhile, heat the remaining butter in a small saucepan and add the pickling onions or shallots, the sugar and some salt. Cook, stirring, until lightly browned, then add a little chicken stock or water and bring to the boil. Cook over low heat until soft.

Bring a large saucepan of water to the boil and add the potatoes. Boil for 5 minutes, then drain.

Ladle the lamb from the pot, then strain the sauce through a fine sieve. Return the sauce to the pot along with the pieces of lamb and the whole potatoes. Cover and simmer for another 15 minutes.

To make the celeriac puree, put the celeriac in a saucepan with the milk, some salt and enough water to just cover. Boil until soft, then drain. Return to the pan and mash, adding the butter piece by piece. Season with salt and pepper to taste and stir through some grated truffle if desired. Keep warm.

After the potatoes have been simmering with the lamb for 15 minutes, add the pickling onions or shallots, and the baby carrots and turnips and continue to simmer until tender. Add the peas for the last 10 minutes.

Serve the lamb, vegetables and sauce with the celeriac puree.

SBS cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Lamb navarin recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

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.

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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!

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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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