Name: Navarin de Mouton
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 Spanish onion, quartered; 2 tablespoons lard; 1 pinch granulated sugar; 2 tablespoons flour; salt and freshly-ground black pepper; 2 tablespoons chopped parsley; 12 small potatoes, peeled; ¼ pound fresh peas; 2 tablespoons butter; 2½ pounds boned shoulder or breast of lamb; ½ pint light stock; 4 tablespoons tomato concentrate; 12 small white onions; 4 ounces green bacon, diced; 1 clove garlic, chopped; 4 small turnips, quartered; 1 bouquet garni

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2½ pounds boned shoulder or breast of lamb
2 tablespoons butter
2

Method

Cut lamb into cubes and brown in butter and lard with quartered onion. Remove some of the fat; blend in flour, stirring over low heat until butter is slightly thickened; sprinkle with a generous pinch of granulated sugar to give a deeper colour to the sauce and season to taste with salt and freshly-ground black pepper.

Add the finely-chopped garlic, quartered turnips and a bouquet ga