Introduction:
Hey everyone! Today, I’ve got a fantastic Lamb Navarin recipe for you, perfect for making the most out of your new cast iron Dutch oven. This hearty lamb stew with small vegetables is sure to delight your taste buds. Let’s dive into the preparation without delay!
Ingredients:
- Shoulder or leg of lamb (cut into pieces)
- 4-5 large carrots (peeled and cut into 1 to 2 cm pieces)
- 1 large yellow onion (finely chopped)
- 1 stalk of celery (julienned)
- 3-4 cloves of garlic (prepared)
- Approximately 150g of fresh peas (or frozen)
- Lamb fat for cooking
- Clarified butter or vegetable oil
- Salt, bay leaves, thyme sprigs
- 500g potatoes (whole or cut into pieces)
- Fresh herbs (tarragon, parsley, chives)
Instructions:
- Peel and chop the vegetables (carrots, onion, celery), finely chop the garlic, and shell the peas.
- Heat the Dutch oven and brown the lamb pieces in fat (animal fat, clarified butter, or vegetable oil).
- Remove the meat and sweat the vegetables in the Dutch oven, seasoning with salt.
- Return the meat, add the bay leaves, thyme, and let it simmer for an hour.
- Add the peas and potatoes, cover, and continue cooking for 30 minutes.
- Check the doneness with a fork and add finely chopped fresh herbs before serving.
Tips:
- Adapt ingredients according to preferences and the season.
- Use fresh products for optimal flavor.
- Ensure the lamb pieces are properly browned for a nice texture.
- Check the doneness of the vegetables with a fork to know when the dish is ready.
- Sprinkle fresh herbs just before serving for an aromatic touch.
