Navarin de Mouton aux Aromates

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 pounds boned shoulder or breast of lamb
  • 3 tablespoons lard
  • 2


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

Add quartered turnips and bouquet garni. Stir in stock and tomato concent