Name: Navarin of Lamb
Yield: 6 portions
Ingredients: ½ cup Cognac; 5 garlic cloves, peeled and crushed; ¼ cup chopped fresh Italian (flat-leaf) parsley; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 cup dry red wine; 1 medium-size yellow onion, thinly sliced; 4 large carrots, peeled and cut into 1-inch lengths; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 bay leaf; 3 pounds boned lamb, in 1-inch cubes for stew; 1 tablespoon unsalted butter; 3 tablespoons best-quality olive oil; ¼ cup sherry vinegar; 2 tablespoons potato starch; ¾ pound snow peas, trimmed and cleaned; 2 cups rich Beef Stock; 2 tablespoons tomato paste; 2 tablespoons red currant jelly; 18 medium-size pearl onions

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our navarin, made with snow peas, is light and very beautiful.

Ingredients

3 tablespoons best-quality olive oil
1 tablespoon unsalted butter
3

Method

In a heavy skillet, heat the olive oil and butter over medium heat. Brown the lamb, a few pieces at a time. Transfer with a slotted spoon to a deep ovenproof casserole.
Bring 2 quarts of salted water to a boil. Cut a shallow 5 in the root end of each pearl onion and drop them into the water. Cook until tender but firm, 10 minutes. Drain, transfer to a small bow

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Ingredients

Method

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