Navarin Of Lamb Printanièr Food

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NAVARIN OF LAMB



Navarin of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

2 tablespoons vegetable oil
3 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 medium onions, diced (about 3 cups)
3 tablespoons all-purpose flour
1 cup dry white wine
2 cups Homemade Beef Stock
1 cup canned whole tomatoes with juice, seeded and crushed
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 bay leaf
1/2 package (8-ounce package) pearl onions (about 24)
16 baby carrots or 4 large carrots
1/2 pound baby turnips or 2 large turnips or 5 small turnips
1 1/2 cups peas
1/2 pound young string beans or haricots verts, stems trimmed

Steps:

  • In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
  • Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
  • Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
  • Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
  • Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
  • Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.

NAVARIN OF LAMB & SPRING VEGETABLES



Navarin of lamb & spring vegetables image

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 14

12 baby carrots
12 baby turnips
12 baby leeks
80g pea , frozen are fine
120g podded broad bean , skinned
12 pearl onions or small shallots, peeled, see tips below
2 lamb fillets, about 700g in total, see tips below
3 tbsp olive oil , plus extra for drizzling
300ml light red wine , such as Beaujolais
300ml fresh chicken stock
50g cold butter , cut into small pieces
bunch tarragon , leaves picked and chopped and few left whole
1 tbsp golden caster sugar
2 tbsp balsamic vinegar

Steps:

  • Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook.
  • Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.
  • Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face - this makes it easy to remember which needs turning and removing from the pan first.
  • Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper.
  • Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat.
  • To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.

Nutrition Facts : Calories 716 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.97 milligram of sodium

NAVARIN D'AGNEAU



Navarin d'agneau image

Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make a day ahead

Provided by Marie Pierre Moine

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 14

6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz
2 tbsp vegetable oil
350g Charlotte potato , scrubbed or peeled and halved lengthways if large
2 large leeks , trimmed (with some green left on) and halved both lengthways and crosswise, then washed
3 large carrots , peeled and halved both lengthways and crosswise
6 small or 2 medium turnips , peeled, cut into thick rounds
1 lamb stock cube
4 tsp plain flour
100ml dry white wine
about 12 fat continental spring onions , white and green parts
several sprigs of flatleaf parsley and lemon thyme
3 tbsp single or whipping cream
1 unwaxed lemon
chopped fresh parsley and/or lemon thyme

Steps:

  • Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' - it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
  • Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
  • Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
  • Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
  • Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

Nutrition Facts : Calories 524 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.19 milligram of sodium

NAVARIN OF LAMB PRINTANIèR



Navarin of lamb printanièr image

Though the word 'navarin' means a lamb casserole with vegetables, and can be made at any time of the year, 'navarin printanièr' means lamb with spring vegetables. In early June our spring lamb has that little bit more flavour, particularly if you can get salt-marsh. If you're in a hurry this can be an everything-in-one pot dish, but I like to remove the stewing vegetables before replacing them with small carrots with their tops left on, a few tiny mauve and white turnips, some peas, green beans and new potatoes. As this is a British navarin, I like to finish the dish with chopped mint and garlic.

Provided by Rick Stein

Categories     Main course

Yield Serves 6

Number Of Ingredients 23

1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz
2 tbsp sunflower oil
50g/1¾oz butter
2 onions, each cut into 6 wedges
4 garlic cloves: 3 thinly sliced, 1 chopped
1 large carrot, peeled and roughly chopped
1 tsp sugar
2 tbsp flour
1 tbsp tomato purée
2 thyme sprigs
2 bay leaves
1 litre/1¾ pints chicken stock
8 small new potatoes, scraped
8 button onions or small shallots, peeled
8 spring carrots, tops trimmed and scraped
2 small turnips, cut into quarters
50g/1¾oz fresh peas
50g/1¾oz French green beans, topped, tailed and halved
8-10 mint leaves, finely chopped
salt and freshly ground black pepper
900g/2lb floury potatoes, peeled and cut into chunks
50g/1¾oz butter
milk, to taste

Steps:

  • The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off - say about 70%. Then cut the meat into 50g/1¾oz pieces.
  • Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned.
  • Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown.
  • Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes.
  • Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15-20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash.
  • Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock).
  • Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes.
  • Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes.

NAVARIN OF LAMB



Navarin of Lamb image

Make and share this Navarin of Lamb recipe from Food.com.

Provided by Evie3234

Categories     One Dish Meal

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 15

2 1/2 lbs lamb (cut into bite size pieces)
2 ounces butter
2 tablespoons oil
flour
1 clove garlic
3 beef bouillon cubes
2 1/2 cups water
1/2 cup tomato puree
4 small turnips (or half a small swede)
8 small onions
4 ounces bacon
1 ounce butter, extra
10 small potatoes
4 ounces peas
2 tablespoons chopped parsley

Steps:

  • Toss lamb pieces in flour.
  • Melt butter and oil in large pan, add meat and brown well, remove from pan.
  • Add crushed garlic, saute 1 minute.
  • Add 1 Tbsp flour to pan, cook one minute.
  • Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes.
  • In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute.
  • Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas.
  • Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender.
  • Add parsley.

Nutrition Facts : Calories 1214.4, Fat 66.1, SaturatedFat 28.1, Cholesterol 215.4, Sodium 1351.9, Carbohydrate 100.1, Fiber 15.1, Sugar 15.6, Protein 56.9

LAMB STEW (NAVARIN OF LAMB)



Lamb Stew (Navarin of Lamb) image

This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings.

Provided by FlemishMinx

Categories     Stew

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 kg lamb
30 g butter
2 tablespoons olive oil
2 large onions
2 garlic cloves
2 carrots
2 parsnips
2 potatoes
2 stalks celery
12 fresh green beans
1/4 cup flour
2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 beef bouillon cube, dissolved in
3 cups water
1 bouquet garni (thyme, parsley and bayleaf)
1/4 cup chopped fresh parsley

Steps:

  • Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
  • Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
  • In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
  • In what remains of the butter/oil in the pan, saute onion till golden.
  • Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
  • Stir the flour in well, then add tomato paste and mustard.
  • Return the meat to the pan; add potatoes and bouquet garni.
  • Pour in the beef stock and mix thoroughly.
  • Bring to the boil and then reduce heat, simmering covered for 1 hour.
  • Add the green beans and cook for a further 20 to 30 minutes;.
  • the meat should be tender and the sauce thick.
  • Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

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