Navarin Dagneau Recipes

NAVARIN D'AGNEAU

Navarin d'agneau image

Delicious lamb, potato and vegetable dish - a hearty seasonal meal that you can make a day ahead

Provided by Marie Pierre Moine

Time 2h25m

Number Of Ingredients 14

Ingredients

6 large boned leg lamb steaks , total weight about 1.25kg/2lb 12oz
2 tbsp vegetable oil
350g Charlotte potato , scrubbed or peeled and halved lengthways if large
2 large leeks , trimmed (with some green left on) and halved both lengthways and crosswise, then washed
3 large carrots , peeled and halved both lengthways and crosswise
6 small or 2 medium turnips , peeled, cut into thick rounds
1 lamb stock cube
4 tsp plain flour
100ml dry white wine
about 12 fat continental spring onions , white and green parts
several sprigs of flatleaf parsley and lemon thyme
3 tbsp single or whipping cream
1 unwaxed lemon
chopped fresh parsley and/or lemon thyme

Steps:

Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' - it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

Nutrition Facts : Calories 524 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 1.19 milligram of sodium

LAMB NAVARIN

Lamb Navarin image

My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back. Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist prepared this way.

Provided by Jacques Pepin

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 lamb breasts, about 3 pounds total
2 tablespoons all-purpose flour
1 large onion, cut into 1-inch pieces (1 1/2 cups)
8 cloves garlic, peeled and sliced thin (3 tablespoons)
3 cups water
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon herbes de Provence or Italian seasonings
1 1/2 pounds potatoes, peeled and cut into 2-inch chunks
3/4 pound carrots, peeled and cut into 2-inch sticks
1 package (10 ounces) frozen baby peas
2 tablespoons chopped parsley

Steps:

Cut the lamb between the rib bones into strips about 1 1/2 inches wide. You should have about 14 pieces.
In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)
Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.
Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.
To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 864 milligrams, Sugar 6 grams

NAVARIN OF LAMB WITH SPRING VEGETABLES

Navarin of Lamb with Spring Vegetables image

The flavor of this classic French stew improves when it's refrigerated overnight.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
3 1/2 pounds boneless shoulder or leg of lamb, cut into 1/2-inch cubes
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 medium onions, peeled and diced
3 tablespoons all-purpose flour
1 cup dry white wine
2 cups beef stock (preferably low-sodium)
1 cup canned tomatoes with juice, seeded and crushed
1 tablespoon chopped fresh rosemary, or 2 teaspoons dried
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1 bay leaf
1/2 8-ounce package pearl onions, (about 24)
16 baby carrots, or 4 large carrots
1/2 pound baby turnips, or 2 large turnips
3/4 cup peas
1/2 pound young string beans, or haricots verts, stems trimmed
Mashed Potatoes with Sorrel
Fresh chervil, for garnish

Steps:

In a large flameproof casserole, heat vegetable oil over medium-high heat. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides.
Add garlic and diced onions, and cook until onions are soft, 5 to 10 minutes. Add flour, and cook until it is well browned, 3 to 4 minutes.
Add wine and cook for 2 to 3 minutes, scraping bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover, and cook until meat is tender, about 1 to 1 1/2 hours.
Remove meat; place in a large bowl and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, and drain. When cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions and carrots to casserole and simmer, covered, for 5 minutes. Add turnips and peas, and simmer 5 minutes more, or until vegetables are tender.
Blanch beans until bright green and still crisp, then drain. Serve stew over mashed potatoes, and scatter beans atop each serving. Sprinkle with chervil, and serve immediately.

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