Traditionally cooked in Paris and its surrounding countryside to herald the arrival of spring, a navarin of lamb is a good old-fashioned stew, made with plenty of onions, carrots and parsnips. Serve with creamy mash and fresh herbs.
Heat oven to 180°C (350°F). Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove meat, add a little more olive oil, and continue process until all meat is browned. Sprinkle the last lot of meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns. Add remaining meat and mix well.
Remove meat, and add remaining
© 1998 All rights reserved. Published by Murdoch Books.