Name: Navarin d’Agneau (Lamb Navarin)
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: For 6
Cuisine: French
Ingredients: Flour 1 tablespoon; Baby carrots 6; Salt, pepper; Broad beans 150 g; Tomatoes 3; Snow peas (mangetout) 150 g; Bulb spring onions 6; Onions 2; Butter 50 g; Bouquet garni 1; Leek 1; Boned lamb shoulder 1.2 kg; Pouring cream 300 ml; White wine 1 glass

Preparation info

For
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Boned lamb shoulder 1.2 kg
Bouquet garni 1
Leek 1

Method

Cut the lamb into 4 cm cubes. Peel and slice the onions and the white part of the leek. In a heavy-based pan, brown the pieces of lamb with the onion and leek in the butter. Add the flour and cook for a further 5 minutes. Deglaze with white wine and allow to reduce until the liquid has completely evaporated.
Cover with water (2 cm above the meat), add the bouqu