four to six
Medium
By Jill Dupleix
Published 1998
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement