A perfect dish for leftover lamb.
Ingredients
- butter (for frying)
- 500 g stewing lamb (cut into even-sized chunks, organic)
- 1 carrot (roughly chopped, organic)
- 1 small onion (roughly chopped
- 1 celery stick (roughly chopped)
- 1 small leek (roughly chopped, organic)
- 25 g plain flour
- 1 tblsp tomato purée
- 100 ml red wine
- 600 ml fresh brown stock
- 1 bay leaf
- sprig of thyme
- sprig of fresh rosemary
- salt and fresh ground black pepper
- to garnish:
- carrots (organic)
- turnips(organic)
- button onions
- potatoes(organic)
- french beans
Method
- Preheat the oven to 180°C/gas 4.
- Heat the butter in a casserole dish. Add in the lamb and fry until golden.
- Add in the roughly chopped carrot, onion, celery and leek and fry, stirring now and then, until the vegetables are lightly browned.
- Remove the casserole dish from direct heat, drain off the excess fat and mix in the flour.
- Return the casserole to the heat and fry, stirring, until the flour is lightly browned.
- Add in the tomato puree and mix in. Add in the wine, stock, bay leaf, thyme and rosemary. Season with salt and freshly ground pepper.
- Bring to the boil and cover. Transfer to the oven and bake for 1 and a half to 2 hours, until the meat is tender.
- Using a slotted spoon, transfer the lamb to a heavy-based saucepan. Strain the lamb gravy through a fine strainer over the lamb. Gently heat through.
- Transfer the navarin of lamb to a warm earthenware serving dish, garnish with the pan-fried vegetables and serve at once.
- Cooks Notes:
- All the garnish vegetables should be cut into small shapes, blanched, then fried in a little butter.
- (This dish also can have puff pastry on top)
- Method:
- Cut the rolled Puff Pastry to fit the sides of the dish, glaze with 1 Egg Yolk and a small amount of cold water.
- Place in the oven at 160 c for 10 mins, remove and serve.
