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Course : Entree
Type of Prep : Sauté, Simmer
 
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Navarin of Lamb

From Diana Rattray,
Your Guide to Southern Food.
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Navarin of lamb is a lamb stew made with lamb shoulder and vegetables.

INGREDIENTS:

  • 2 1/2 pounds boneless lamb shoulder
  • 2 tablespoon olive oil
  • 3 tablespoons chopped green onions, white part
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1 can (14.5 ounces) tomatoes, drained, chopped
  • 1/2 cup dry white wine
  • 1 large clove garlic, minced
  • 1/4 teaspoon dried leaf thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 bay leaf
  • salt and pepper
  • 6 medium carrots, cut in 1-inch slices
  • 4 medium white turnips, quartered, or 1 small rutabaga, cut in 1 1/2 to 2-inch chunks
  • 12 small white onions, peeled, or frozen
  • 3 tablespoons butter

PREPARATION:

Cut lamb shoulder into 1-inch cubes and brown in oil in a Dutch oven or stock pot. Add green onions and lightly brown; add flour and stir. Add water, tomatoes, wine, garlic, thyme, parsley, and bay leaf. Simmer for 45 minutes; remove meat and strain liquid into a bowl. Place lamb back in pot and add strained liquid. Season to taste with salt and pepper. In a large skillet, melt butter over medium low heat. Add carrots, turnips, onions to skillet; cook, stirring, until vegetables are lightly browned. Add to broth and lamb in the large pot. Cover and simmer lamb stew for 30 to 45 minutes, or until tender, adding more water or bouillon if necessary. Skim off fat; serve this lamb stew with good bakery bread.
Navarin of lamb recipe serves 6.

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