Navarin Of Lamb With Spring Vegetables Recipes

NAVARIN OF LAMB & SPRING VEGETABLES

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.

NAVARIN OF LAMB WITH SPRING VEGETABLES

Steps:

• In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides.
• Add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
• Add wine and cook for 2 to 3 minutes, scraping 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, about 1 to 1 1/2 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 casserole. (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, and drain. When 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 and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
• Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.