Spring Lamb Navarin
Ingredients
- 800 gLamb shoulder (cut into large cubes)
- 2 pcYellow onion (sliced)
- 400 gCarrot (peeled and cut into chunks)
- 300 gNavet (translated from French) (cut into quarters)
- 200 gGreen peas (shelled)
- 150 gGreen bean (trimmed)
- 2 pcGarlic (crushed)
- 30 gWheat flour
- 150 mlDry white wine
- 500 mlMineral water
- 1 tbspTomato caviar
- 30 gUnsalted butter (cold)
- 2 tbspSunflower oil
- 1 pcBouquet garni
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspVeal stock concentrate (powdered)
Method
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.
- 1
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
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
Add the tomato caviar, veal stock, crushed garlic, and bouquet garni. Cover with water. Bring to a simmer, cover, and let simmer gently.
- 4
After 45 minutes, add the carrots and turnips cut into quarters. The vegetables should cook in the meat juices to absorb the flavors.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat gently covered with a splash of water to loosen the sauce.
