Spring Lamb Navarin

Melt-in-the-mouth shoulder pieces that fall apart with a fork, coated in a dark, glossy, and velvety sauce. The turned vegetables provide freshness and a tender texture.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 884
• Protein: 51 g
• Carbs: 30 g
• Fat: 55 g

Ingredients

• 800 g Lamb shoulder ( cut into large cubes )
• 2 piece Yellow onion ( sliced )
• 400 g Carrot ( peeled and cut into chunks )
• 300 g Navet (translated from French) ( cut into quarters )
• 200 g Green peas ( shelled )
• 150 g Green bean ( trimmed )
• 2 piece Garlic ( crushed )
• 30 g Wheat flour
• 150 ml Dry white wine
• 500 ml Mineral water
• 1 tbsp Tomato caviar
• 30 g Minimum butter sweet ( cold )
• 2 tbsp Sunflower oil
• 1 piece Bouquet garni
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Veal stock concentrate ( powdered )

Instructions

1. Searing the meat

   Heat the oil in a Dutch oven. Sear the lamb pieces over high heat until a uniform golden crust is formed. The juices should stick to the bottom.

2. Dusting and deglazing

   Add the sliced onions. Sprinkle with flour (singer) and stir to coat the meat. Pour in the white wine and scrape the bottom with a spatula to release the juices.

3. Liquid and aromatics

   Add the tomato caviar, veal stock, crushed garlic, and bouquet garni. Cover with water. Bring to a simmer, cover, and let simmer gently.

4. Cooking the vegetables

   After 45 minutes, add the carrots and turnips cut into quarters. The vegetables should cook in the meat juices to absorb the flavors.

5. Binding and finishing

   Add the peas and green beans 10 minutes before the end. Remove the lid to reduce the sauce: it should coat the back of a spoon. Whisk in the butter for shine.

Chef's tips

• Do not overcrowd the pot when searing the meat; work in two batches if necessary so the meat browns instead of boiling.
• The sauce is ready when it coats the back of a spoon and shines intensely after adding the cold butter.

Storage

Keep for 3 days in the fridge. Reheat gently covered with a splash of water to loosen the sauce.