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Stage 14: Lamb stew with spring vegetables recipe (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 oil30g 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.
If you enjoyed this Stage 14: Lamb stew with spring vegetables recipe (navarin d’agneau printanier) then browse more French recipes, stew recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
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