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Navarin of Lamb

1 tb Oil
30 g Butter
8 md (1.2kg) lamb neck chops
1 md (150g) onion, chopped
2 Cloves garlic, crushed
2 tb Plain flour
1/2 c Dry red wine
4 c Beef stock
2 tb Tomato paste
1 tb Fresh rosemary leaves
1 tb Chopped fresh thyme
8 Baby new potatoes
2 md (240g) carrots, chopped
8 sm Spring onions

Heat oil and butter in pan, cook lamb in batches until well browned, transfer to ovenproof dish (12 cup capacity). Add onion and garlic to same pan, cook, stirring, until onion is soft. Add flour, stir until lightly browned. Remove from heat, gradually stir in wine, simmer, uncovered, 2 mins, stir in stock, paste and herbs. Bring to boil, pour sauce over lamb. Add potatoes, carrots and spring onions to dish. Bake, covered, in moderate oven about 1" hours or until lamb is tender.

Remove lamb and vegetables from pan. Boil sauce until slightly thickened, strain sauce, serve sauce poured over lamb mixture.

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