Navarin Printanier d’Agneau

Name: Navarin Printanier d’Agneau (Springtime Navarin of Lamb)
Cuisine: France
Ingredients: 30–55 g(1–2 oz) butter; 1½–2 kg(4 lb) shoulder of lamb, on the bone; 250 g(½ lb) baby onions; 170 g(6 oz) young French beans; about 500 g(1 lb) small new potatoes; about 500 g(1 lb) baby turnips; bouquet garni: thyme, rosemary, bayleaf; bouquet garni: thyme, rosemary, bayleaf; bouquet garni: thyme, rosemary, bayleaf; bouquet garni: thyme, rosemary, bayleaf; salt, pepper; 1 tablespoon flour; 1 clove of garlic, crushed; salt, pepper; 275 ml(½ pt) stock or water; 340 g(12 oz) tomatoes, peeled and chopped; 1 tablespoon white sugar; 275 ml(½ pt) stock or water; 115 g(4 oz) shelled new peas

Springtime Navarin of Lamb

Preparation info

Serves
5–6
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

A classic country dish that uses spring lamb and new baby vegetables, ideally from the garden.

Ingredients

1½–2 kg(4 lb) shoulder of lamb, on the bone
30–55 g(1–2

Europe
France
Dinner
Spring

Method

Cut the meat from the bone and discard all the skin and fat. Cut the meat into pieces of about 2–4 cm(1–2 in).

Melt the butter in a pan and sear the meat on all sides, in batches if necessary. Tran