COLORFUL AND TASTY LAMB NAVARIN
A great French classic, comforting, light and delicious… lamb navarin with spring vegetables!
A friendly, cheerful and above all really easy dish that you can prepare the day before.
Lamb shoulder cut into cubes about 1.2kg net (you can also use veal or chicken as an alternative).
200g Leg Lamb cut 2cm
Extra virgin olive oil
3L lamb stock, reduced by half (You can use 1.2L of chicken broth and add 2 lamb bones)
1 bunch carrots
2 tbsp sugar
In a salad bowl, coat the meat with olive oil. Preheat the oven to 140°C and preheat the cast iron casserole
Cook half the meat for a few minutes in the cast iron casserole so that it browns on all sides (turn it over only when it comes off easily). Remove the meat and then cook the rest. Indeed it is better to cook in small quantities so that it is spaced out and loses its water (which can evaporate).
Remove the meat. Add the halved garlic cloves and the onion with 1 tbsp of oil. Cook for a few minutes, add the broth as well as the herbs. Boil for 5 minutes then add the meat. Add salt and put in the oven for 1h40 at 140°C.
PREPARATION OF VEGETABLES: Cut the carrots with part of the tops (if too large, cut them in half or in quarters lengthwise). Cut the turnips in half as well as the spring onions.
In a pan, melt the butter with the sugar and add 3 tbsp of water (you get a sort of light caramel). Place the vegetables on top: carrots, turnips, new onions, well distributed. Cover the vegetables.
Cook the peas in boiling salted water for 3 minutes then drain.
Cook the vegetables over low heat for about 15 minutes, then add the peas
Boil the baby potatoes for 20 minutes, until they are cooked but still firm.
Add all the vegetables to the hot navarin as well as the potatoes. Serve hot with thyme. Voila!