LAMB NAVARIN
Instructor: Richard Feroze
416.710.8126
[email protected]

INGREDIENTS LIST

LAMB STEW
Side Item : POTATO MASH
Side Item : ROASTED VEGETABLES
  • 1 lb lamb shoulder meat, 1'' cubes
  • 2 Cups Stock (Lamb, Chicken or Beef)
  • 1 Cup Red Wine, 2 Tbsp Dice Tomato
  • 1 Onion, 1/4 Carrot, 1/4 Celery
  • Thyme, Parsley, Bay, Salt & Pepper
  • 2 Yukon Gold Potatoes
  • 2 Cups Water
  • 1/2 Stick Butter, 1/2 Cup Milk
  • Salt & Pepper, to Taste
  • Turnip, Carrot, Zucchini (all cut into1/2'')
  • Olive Oil, to taste
  • Salt & Pepper, to taste
Step 1
Lamb braised in red wine.  This classic in the French cuisine repertoire starts with marinating lamb meat with onions, carrots, celery, red wine, parsley, thyme, black pepper, bay leaves.  24 hours in the fridge should do it!
Step 2
Separate lamb, vegetables, herbs & spices, and red wine liquid into their own containers.  Start with the red wine; place liquid in a pot and bring to a slight boil and remove immediately.  Then strain thoroughly and keep aside.  As for the lamb, make sure to squeeze and pat the pieces dry.
Step 3
The all-in-one pot step.  Start with a pot, big enough to cover all your ingredients, a little sunflower oil. Sear your meat to golden brown & remove, then sauté you vegetables to a golden brown colour, add tomato, then meat. 
Step 4
Add stock, bring to a boil then add herbs and spices.  Bring back to a boil, then reduce to a simmer.  Cook for 30 minutes or until Lamb meat falls apart easily.
Step 5 [optional]
If you want to get really fancy, remove your meat, strain liquid and place back in the same pot, and reduce by half.  Place meat, & veggies back in the pot. Ready to serve!
LAMB NAVARIN
Served in its own juices, pairs well with
Potato Mash, and Roasted Vegetables
RE-HEAT INSTRUCTIONS
Any items stored in the freezer should be removed and placed in a fridge to thaw for 24 hours. Always keep refrigerated. 
Lamb: Place lamb stew in a stove-top pot, on medium heat, covered with lid, for 5-7 minutes, stirring occasionally.
Roasted Veggies: Add Vegetables to oven-proof pan, drizzle with olive oil, cover, and re-heat @ 300 for 15 minutes.
Mashed Potatoes:  Add 2 tablespoons of milk/water to a stove-top pot, on high heat, covered with lid. Once milk/water comes to a boil, turn down to low heat, add mash and cover for 5 minutes, stirring slowly, occasionally.