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Navarin of lamb
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IngredientsNavarin of lamb printanier Lamb with spring vegetables prep time 25 mins cooking time 1½ hours serves 4 2 tablespoons of oil 4 lamb chops 1 onion peeled and sliced 2 cloves of garlic minced 4 tablespoons of flour 2½ cups of stock 2 tablespoons tomato paste 1 teaspoon fresh rosemary 1 teaspoon fresh thyme 1 bay leaf 1½ lbs of vegetables as follows celery cut into 2 ins pieces sm new potatoes scrubbed carrots cut into 2 ins pieces sm turnips peeled and trimmed green beans cut into 2 ins pieces sm onion peeled snow peas ends trimmed In a heat proof casserole heat the oil and brown the chops on both sides. Then remove and put on a warm plate. Add the onions and garlic to the casserole and saute for 2 to 3 mins. Stir in the flour and allow to brown for 1 to 2 mins. Gradually stir in the stock and add the tomato paste and herbs. Bring to the boil stirring constantly. Replace the chops, cover and cook at 325f for 45mins. Add the root vegetables, stir well and cover and cook for 20 to 30 mins until tender. Add the green vegetables and cook for a further 15 mins. Remove the bay leaf and serve.
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