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French Style Navarin of Lamb with Vegetables

Tasty Lamb Navarin with Potato, Thyme and Green Beans

4

Serves

15 mins

Prep Time

2 hrs 30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Add a french twist to your week with this beautifully crafted lamb recipe. This dish can be made in a slow cooker - just be sure to keep an eye on the liquid levels.

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High Iron

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Lamb,

Special Occasion & Entertaining,

Dinner,

National Lamb Day,

Ingredients

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6-8 Quality Mark lamb shoulder or neck chops

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for seasoning salt and pepper

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1/4 cup white flour

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1 tbsp butter

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2 tbsp tomato paste

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1/2 cup white wine

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2 cups Campbell’s Real Chicken Stock, salt reduced

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3 sprigs fresh thyme

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1 stick fresh rosemary

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3 bay leaves

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4 garlic cloves

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400g can chopped tomatoes in juice

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250g, peeled and topped baby carrots

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2 spring onions

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200g green beans

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1 cup green peas

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300g, halved baby potatoes

Method

To Make Lamb

To Make Vegetables

To Serve

1

Preheat the oven to 150°C.

2

Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.

3

Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later).

4

Sear the chops a few at a time to brown them on both sides. Set the chops aside.

5

Add the tomato paste to the pan and cook for a few minutes on a high heat.

6

Add the wine, if using and let it bubble up for 30 seconds.

7

Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.

8

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).

More info

Nutrition Information per Serving (523g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1712 (409)kJ

Protein

29.9g

Total Fat

13.8g

Saturated Fat

5.8g

Carbs

30.2g

Sugars

10.7g

Sodium

434mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)

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