Navarin d'agneau
Navarin d'agneau requires about 2 hours and 25 minutes from start to finish. One serving contains 193 calories, 10g of protein, and 9g of fat. This recipe serves 6 and costs $1.46 per serving. 39 people were glad they tried this recipe. Head to the store and pick up dry white wine, whipping cream, plain flour, and a few other things to make it today. It works well as a side dish. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. Users who liked this recipe also liked Springtime Lamb Stew (navarin D'agneau), Navarin of Lamb, and Spring Vegetable Navarin.
Servings: 6
Ingredients:
6 large boned leg lamb steaks, total weight about 1¼kg 2lb (12oz)
2 tbsp vegetable oil
2 large leeks, trimmed (with some green left on) and halved both lengthways and crosswise, then washed
3 large carrots, peeled and halved both lengthways and crosswise
6 small or 2 medium turnips, peeled, cut into thick rounds
1 lamb stock cube
4 tsp plain flour
100ml dry white wine
about 12 fat continental spring onions, white and green parts
several sprigs of flatleaf parsley and lemon thyme
3 tbsp single or whipping cream
1 unwaxed lemon
chopped fresh parsley and/or lemon thyme
350g Charlotte potato, scrubbed or peeled and halved lengthways if large
Equipment:
colander
bowl
Cooking instruction summary:
Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' it should be a little coloured all over but not charred. Bring a kettle of water to the boil. Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve. Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times. Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.) Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.
Step by step:
1. Halve the lamb steaks and cut off any excess fat.
2. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
3. Transfer the lamb to a plate and rinse out the casserole.
4. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
5. Mop the fatty juices from the lamb with kitchen paper.
6. Heat the remaining oil in the casserole over a medium-high heat.
7. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
8. Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
9. Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.
Nutrition Information:
covered percent of daily need
