LAMB NAVARIN
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INGREDIENTS LIST
LAMB STEW
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Side Item : POTATO MASH
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Side Item : ROASTED VEGETABLES
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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
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