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 d’agneau printanier.
- 2 tbsp extra virgin olive oil
- 30 g butter
- 1 kg (roughly) deboned lamb shoulder or neck, cut into 50 g 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
- 200 g shelled peas
- 8 small onion
- 8 baby potatoes
- chopped parsley
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.
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.