Spring lamb Navarin without turnip

With the spring and the fresh vegetables, I was really keen on cooking something nice, with an Eastern touch! What better than a lamb stew with spring vegetables, called in French Navarin d'agneau!

Ingredients for 4 persons:
- 1 kg. of lamb (shoulder or shank)
- 2 onions
- 1 tbs. of concentrated tomato sauce
- 1 tbs. of wheat flour
- 1 glass of white wine
- Laurel, thyme, salt and pepper
- 1 L of chicken bouillon
- 3 spoons of olive oil
- fresh vegetables mix: young carrots, potatoes, green beans,...

First in a pan, put the oil and the meat and cook it on strong heat in order to get your lamb pieces colored. Then, add the onion cut into 4 pieces, the thyme and laurel and let it 2 more minutes. Spread a little bit of flour on the lamb, add the tomato sauce, salt and pepper and the wine. Let the wine evaporate, slow down the heat and add 1liter of chicken bouillon. Cover and let it cook for 1h.
After that time, add the vegetables cut into small pieces to the stew and let it 30 more minutes.

I served it with a Saint Chinian,, Domaine de Jougla, cuvee Signee 2007 that was really outstanding!


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