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Le Navarin d'Agneau Printanier




Source of Recipe


Le Parigot Restaurant


Recipe Introduction


Spring Lamb Stew with Baby Vegetables)


List of Ingredients




Lamb Stew
2½ - 3 pounds Lamb Shoulder (lean)
4 medium Carrots
3 medium Onions
3 or 4 ripe Tomatoes
1 head Garlic
1 large bunch Thyme (fresh) or
½ tablespoon dried thyme
1 Bay Leaf
1 Tablespoon Unsalted Butter
1 Tablespoon Vegetable Oil
Salt & Freshly Ground Pepper
B Vegetable Garniture
2 Bunches Baby Carrots
2 Bunches Baby Turnips
½ pound cup small White Onions
1 pound small New Potatoes
â…” pound small Green Beans
5 Tablespoons shelled Baby Peas
1½ teaspoons Unsalted Butter
1 Bunch Parsley
Salt & pinch of Sugar


Recipe



(All of this recipe can be prepared several hours in advance)

A) Cut the Lamb into 2 inch cubes. (Or ask your butcher to trim and cube the meat.)

Scrape the Carrots and peel the OMions. Cut both into ¼ inch dice. Core the Tomatoes, cut them in half, and squeeze out the juice and seeds. Chop and set aside with the tomato trimmings reserved from the composed salad recipe.

Peel the Garlic cloves and crush with the blade of a chef's knife. Separate the Parsley Leaves from the stems. Set the leaves aside and tie the stems in a bouquet garni with half of the bunce of Thyme and the Bay Leaf.

Preheat the oven to 250° F. Season the Lamb with Salt. Melt the Butter with the Oil in a Dutcxh Oven or Casserole over medium-high heat. As soon as the butter and oil start to sizzle, add the lamb and cook, turning with a wooden spoon, until seared, but not brown. Remove the meat with a slotted spoon and let drain in a sieve set over a plate.

Add the Carrots and Onions to the sasserole and saute over medium heat until softened and lightly browned. Remove the vegetables and let drain with the meat. Pour off the cooking oil and return the meat and vegetables to the casserole.

Place over medium heat and add the Garlic and Tomatoes. Add the Flour, stirring until well combined and no longer visible. Add the bouquet garni. Add enough water to just cover the meat and bring to a boil. Cover and place in a preheated oven to bake for 40 minutes; do not open the oven door. This slow cooking keeps the meat from drying out.

B) While the meat cooks, prepare the Vegetable Garni.

Scrape the Baby Carrots. Peel the Turnips, Onions, and Potatoes. String the Beans. Rinse the vegetables quickly in a colander without letting them soak, except the potatoes, which you can keep in cold water to prevent from darkening.

Place the carrots in a medium saucepan of salted water, bring to a boil, and cook for 4 minutes. Drain in a colander. Place the turnips in a medium saucepan of salted water, bring to a boil and cook for 5 minutes; drain. Place the onions in a saucepan, cover with water, add a pinch of salt, a pinch of sugar, and the butter and let boil over medium heat until all of the water evaporates. Place the potatoes in a medium saucepan of salted water, bring to a boil and cook for 2 minutes; drain.

Remove the casserole with the lamb from the oven, but do not turn off the oven. Using a slotted spoon, remove the meat from the casserole; set aside on a plate and cover to keep warm.

Strain the lamb cooking juices through a sieve into a medium saucepan. Place over medium heat and reduce for 5 minutes. Discard the vegetables the lamb cooked with and skim off any grease that rises to the surface of the cooking juices.

Return the reduced sauce to the casserole; add the meat and the drained carrots, turnips, onions, peas and potatoes.

Season with salt and pepper and sprinkle with the remaining sprigs of thyme. Bring to a boil over medium heat, cover and place in the oven to bake for 20 minutes longer.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook just until tender, but still bright green and slightly crunchy. Drain immediately. Coarsely chop the parsley leaves.

Remove the casserole from the oven and discard the sprigs of thyme. Add the green beans and parsley, gently stirring them into the navarin.

If preparing in advance, cover and set the navarin aside. Serves: 6 persons

Chef Didier Guedras
Le Parigot