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French Style Navarin of Lamb with Vegetables
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.
Prep: 15 mins
Cook: 2 hours 30 mins
Serves 4
Excellent source of iron
Low Sodium
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 570g| Energy kJ (kcal) | 2946 (703) |
| Protein (g) | 31.0 |
| Fat (g) | 46.8 |
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Saturated (g)
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24.2 |
| Carbohydrate (g) | 30.6 |
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Sugars (g)
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11.0 |
| Sodium (mg) | 499 |
| Iron (mg) | 5.4 |
| Zinc (mg) | 5.4 |
| Vitamin B12 (ug) | 3.7 |
| Vitamin D (ug) | 0.03 |
| Selenium (ug) | 9.3 |
As an excellent source of essential zinc, this dish contributes to healthy bones, hair and nails.
- 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.
- Getting children to help with meal preparation from an early age instills cooking skills that will last a lifetime.
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Comments & Reviews
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There are: 3 reviews, with an average rating of out of 5
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I am a bachelor and I have enjoyed this meal over three days.
The third day was the best! The favours only improved. When I want to impress, this will a go to recipe! I need to use more herbs in my creations!
Posted by Ian Wooster 2017-05-06 19:16:04
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As above
Posted by Jane McCondach 2014-08-18 11:01:31
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Love the free magazine
Posted by Denise Downie 2014-08-18 11:01:05
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.