French Style Navarin of Lamb with Vegetables
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French Style Navarin of Lamb with Vegetables

(2 ratings - rate this recipe)
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
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Ingredients

  • 6-8 Quality Mark lamb shoulder or neck chops
  • Salt and freshly ground pepper for seasoning
  • 1/4 cup plain flour
  • 1 tablespoon butter
  • 2 tablespoons tomato paste
  • 1/2 cup white wine (optional – or use extra stock)
  • 2 cups Campbell’s Real Stock - Salt Reduced Chicken
  • 3 fresh thyme sprigs or 1 teaspoon dried thyme
  • 1 stick rosemary
  • 3 bay leaves
  • 4 cloves garlic, chopped400g can chopped tomatoes
  • 250g baby carrots, peeled and topped
  • 2 spring onions, cut into thirds
  • 200g round green beans, trimmed
  • 1 cup peas
  • 300g baby potatoes, halved

Method

Preheat the oven to 150°C.

Lamb

Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat. Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later). Sear the chops a few at a time to brown them on both sides. Set the chops aside. Add the tomato paste to the pan and cook for a few minutes on a high heat. Add the wine, if using and let it bubble up for 30 seconds. Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes. Transfer to an ovenproof dish, cover and cook in the oven for 2 1/2 hours (or transfer to a slow cooker and cook on low for 6-8 hours).

Vegetables

Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.

To serve

Serve the lamb stew in large bowls, topped with freshly steamed vegetables.
  • Suitable Cuts
  • Tips & Tricks
  • Slow cooking is a great way to use economical cuts of meat, which are full of flavour. 
  • This dish can be made in a slow cooker – just be sure to keep an eye on the liquid levels and add more stock if needed, as everyone’s slow cooker is different. As a general rule of thumb, you need 1 cup of liquid per kilogram of meat.
  • You can remove the meat from the bones before serving to make it easier to eat, if you prefer.
  • You can use any seasonal vegetables – adding lots of colour.
  • If fresh tomatoes are in abundance, you can use them instead of canned tomatoes. 
  • Chop up any soft fresh herbs you have on hand to freshen up the dish.

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Comments

There are: 2 reviews, with an average rating of 4.0 out of 5
Love the free magazine
Posted by Denise Downie 2014-08-18 11:01:05
As above
Posted by Jane McCondach 2014-08-18 11:01:31

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