This navarin of lamb makes the perfect French-inspired dinner.
• Prep time: 30 minutes
• Cook time: 1 hour & 30 minutes
• Yield: Serves 8
• 30g butter
• 8 sprigs thyme
• 3 dried bay leaves
• 1 1/2 tbsps plain flour
• 2 garlic cloves, crushed
• 4 cups Massel beef stock
• 2kg lamb grilling chops, trimmed
• 1 bunch Dutch carrots, peeled, trimmed
• 1/3 cup flat-leaf parsley leaves, chopped
• 2 slender leeks, trimmed, halved washed
• 2 bunches baby turnips, peeled, trimmed
• 3 small parsnips, peeled, roughly chopped
- Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
- Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
- Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/navarin-lamb/8dc2a839-a42f-47f6-8119-c5fb22dd4003