Navarin d’Agneau

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: Butter 50 g; White wine 1 glass; Flour 1 tablespoon; Broad beans 150 g; Snow peas (mangetout) 150 g; Bouquet garni 1; Boned lamb shoulder 1.2 kg; Baby carrots 6; Onions 2; Leek 1; Tomatoes 3; Salt, pepper; Bulb spring onions 6; Pouring cream 300 ml

Lamb Navarin

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

Europe
France
Main course
Mediterranean

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