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.
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Ingredients
|
Method |
Energy kJ (kcal) | 1712 (409) |
Protein (g) | 29.9 |
Fat (g) | 13.8 |
Saturated (g)
|
5.8 |
Carbohydrate (g) | 30.2 |
Sugars (g)
|
10.7 |
Sodium (mg) | 434 |
Dietary Fibre (g) | 9.5 |
Iron (mg) | 4.5 |
Zinc (mg) | 4.3 |
Vitamin B12 (ug) | 1.6 |
Vitamin D (ug) | 0.03 |
Selenium (ug) | 11.1 |
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.