About this recipe:Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season's lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, and hand round a basket of crusty French bread.
2 tbsp extra virgin olive oil
1 large onion, chopped
1 garlic clove, finely chopped
450 g (1 lb) lean boneless leg of lamb, trimmed of fat and cut into cubes
150 ml (5 fl oz) dry white wine
450 ml (15 fl oz) lamb or chicken stock
1 bay leaf
1 sprig of fresh thyme
900 g (2 lb) baby new potatoes, scrubbed
225 g (8 oz) baby carrots
150 g (5 ½ oz) button onions
200 g (7 oz) small turnips, diced
250 g (8 ½ oz) shelled fresh peas or 125 g (4 ½ oz) frozen peas
2 tbsp chopped parsley
salt and pepper
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat the oven to 180ºC (350ºF, gas mark 4). Heat the oil in a large flameproof casserole, add the chopped onion and garlic and cook, stirring, for 5 minutes or until softened. Add the cubes of lamb and cook for 5 minutes or until browned on all sides, stirring so they colour evenly.
Add the wine, stock, bay leaf, thyme, potatoes, carrots and button onions. Season with salt and pepper to taste. Bring to the boil, then cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
Add the turnips and stir. Cover the casserole again and continue cooking for 30–45 minutes or until the meat and vegetables are tender, adding the peas 10 minutes before the end of the cooking time.
Add the parsley and stir well. Taste and add more salt and pepper if needed. Serve hot.
I made this for my lamb disliking, diabetic husband, my son and myself. I realy enjoyed it,it had a fresh, almost sweet taste, but my husband thought it was missing something, though he did not know what - 26 Mar 2010