Lamb navarin with its vegetables
Ingredients: Yields 4 servings
From the butcher’s:
1kg boneless lamb shoulder
From the fresh produce market:
4 large carrots
4 onions (or 8 spring onions)
400g celery stalks
4 garlic cloves
400g firm-flesh potatoes
1 bunch of fresh parsley
From your larder:
1 bouquet garni
2 tsp. flour
1 fat-free vegetable bouillon cube
1 glass of dry white wine
5cl olive oil
- Cut the lamb shoulder into pieces of approx. 30 to 40g.
- Heat the oil in your roasting pot and brown the lamb on a high heat. Add the flour.
- Peel the onions, carrots and celery and cut them into pieces. Quarter the tomatoes.
- Once the lamb is nicely browned, add the sliced vegetables, the unpeeled garlic, the white wine; crumble in the bouillon cube, add the bouquet garni and simmer over medium heat for 1 hour.
- Peel your potatoes, leave them whole or cut in two, depending on their size. Peel and dice the turnips and add these to the roasting pot. Continue cooking for 1/2 hour.
- When you are ready to serve, spoon the reduced and filtered sauce over the navarin and sprinkle with chopped parsley.
Tip: Depending on the season, don’t hesitate to adapt your recipe and add vegetables, such as green peas, snow peas, broad beans, snap beans, spring onions…