Recipe Navarin of lamb : Hearty Dishes and Tasty

Recipe Navarin of lamb : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Navarin of lamb has been designed to be as simple and easy as possible to put into practice. With 0:25 prep, 4 serving, Capable cooks level.

A navarin is a slow-cooked French stew which results in tender meat and aromatic vegetables.


  • 2 tablespoons olive oil
  • 8 (1.6kg) lamb forequarter chops, trimmed
  • 2 garlic cloves, finely chopped
  • 1/4 cup plain flour
  • 3/4 cup red wine, optional
  • 1/4 cup tomato paste
  • 2 cups Massel chicken style liquid stock
  • 4 small sebago potatoes, peeled, thickly sliced
  • 1 turnip, peeled, cut into thick wedges
  • 2 carrots, peeled, halved, thickly sliced
  • 5 sprigs fresh thyme
  • 1/2 cup frozen peas
  • 1/3 cup chopped fresh flat-leaf parsley leaves


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in large, heavy-based, flameproof casserole dish over medium heat. Cook lamb, in batches, for 3 minutes each side or until browned. Transfer to a plate.
  • Step 2
    Add remaining oil to dish. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly add wine, stirring constantly. Stir in tomato paste, stock and 3 cups cold water. Return dish to heat. Stir until mixture is smooth.
  • Step 3
    Return lamb to dish with potato, turnip, carrot and thyme. Cover. Bake for 1 hour 30 minutes or until lamb is tender.
  • Step 4
    Add peas. Bake 5 minutes or until tender. Using a spoon, skim fat from surface and discard. Discard thyme sprigs. Season with salt and pepper. Serve sprinkled with parsley.

Navarin of lamb

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