NAVARIN OF LAMB
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
- Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
- Add wine, and cook for 2 to 3 minutes, scraping browned bits from the 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, 1 1/2 to 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 Dutch oven. (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, then drain. When onions are 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, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
- Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.
NAVARIN OF LAMB WITH SPRING VEGETABLES
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
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.
LAMB STEW (NAVARIN OF LAMB)
This is a classic French dish, and our favorite lamb stew; I think it is the perfect comfort food for chilly autumn and winter evenings.
Provided by FlemishMinx
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
- Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
- In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
- In what remains of the butter/oil in the pan, saute onion till golden.
- Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
- Stir the flour in well, then add tomato paste and mustard.
- Return the meat to the pan; add potatoes and bouquet garni.
- Pour in the beef stock and mix thoroughly.
- Bring to the boil and then reduce heat, simmering covered for 1 hour.
- Add the green beans and cook for a further 20 to 30 minutes;.
- the meat should be tender and the sauce thick.
- Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
NAVARIN OF LAMB, LAMB STEW
This is a delicious and comforting casserole to serve on a cold winter night. Navarin is a French cooking term used for a casserole of lamb with young root veggies.
Provided by Karens Krazy Kitchen
Categories Stew
Time 1h45m
Yield 1 casserole, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 325.
- Trim most of the fat from the meat and coat the pieces with the seasoned flour. Let the meat come to room temperature.
- Tie the rosemary, parsley and thyme together with butchers twine or tie up in cheese cloth.
- Warm the chicken stock.
- Heat the olive oil in a large skillet over medium heat (do not let the oil smoke).
- Brown the chops for three minutes per side. (Do not crowd the pan or they will steam instead brown. This may need to be done in two batches.).
- Remove the chops from the skillet and place in a large casserole.
- Drain most of the oil from the skillet and reduce the heat to medium low.
- Add a tablespoon of the seasoned flour to the skillet and stir for a few minutes, until brown.
- Slowly add the warm chicken stock to the skillet, scraping up any brown bits from the bottom.
- Add the tomato paste, bring to a boil, remove from the heat and let cool a bit.
- Add the herb package and bay leaf to the chicken stock while cooling.
- Add the chopped onion, whole onions, carrots and potatoes to the casserole and season to taste with salt and pepper.
- Add the chicken stock with the herbs to the casserole and toss all ingredients.
- Cover and cook for one hour and fifteen minutes, turning once after 45 minutes.
- Remove from the oven and let rest for 10 minutes. Uncover, sprinkle with parsley and serve from the casserole.
- Enjoy!
Nutrition Facts : Calories 1407.3, Fat 90, SaturatedFat 36.2, Cholesterol 172.4, Sodium 332.8, Carbohydrate 103, Fiber 12.4, Sugar 17, Protein 47.2
LAMB NAVARIN
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
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
More about "navarin of lamb lamb stew recipes"
LAMB NAVARIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
LAMB NAVARIN RECIPE : SBS FOOD
From sbs.com.au
LAMB NAVARIN | SAVEUR
From saveur.com
LAMB NAVARIN STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: NAVARIN-STYLE LAMB MEATBALL STEW WITH PEA …
From blueapron.com
NAVARIN OF LAMB | RECIPES | DELIA ONLINE
From deliaonline.com
NAVARIN IS LAMB STEW | WEBCOOKINGCLASSES
From webcookingclasses.com
NAVARIN PRINTANIER (SPRING LAMB STEW) | THE ART OF EATING MAGAZINE
From artofeating.com
SLIMMING WORLD'S SLOW COOKED LAMB NAVARIN | DINNER RECIPES
From goodto.com
LAMB STEW WITH ROOT VEGETABLES RECIPE - JIM CLENDENEN | FOOD
From foodandwine.com
GROUND LAMB NAVARIN STEW RECIPE | HELLOFRESH
From pinterest.ca
LAMB STEW RECIPE - FRENCH NAVARIN
From easy-french-food.com
NAVARIN OF LAMB STEW RECIPE | AMAWATERWAYS™
From amawaterways.co.uk
LAMB STEW NAVARIN OF LAMB RECIPE - WEBETUTORIAL
From webetutorial.com
NAVARIN OF LAMB (FRENCH LAMB STEW) | CLASSIC FRENCH RECIPES
From lovetoeatblog.com
LAMB STEW WITH ROOT VEGETABLES (NAVARIN D’AGNEAU)
From perfectlyprovence.co
NAVARIN OF LAMB | SO DELICIOUS
From sodelicious.recipes
NAVARIN OF LAMB STEW RECIPE | AMAWATERWAYS™
NAVARIN OF LAMB RECIPE | FRESH RECIPES NZ
From fresh.co.nz
NAVARIN SPRING LAMB STEW - KOSHEREYE.COM
From koshereye.com
LAMB STEW OR NAVARIN - LOVE FRENCH FOOD RECIPES FOR EVERYDAY …
From lovefrenchfood.com
TRADITIONAL FRENCH NAVARIN OF LAMB RECIPE - EASY RECIPES
From recipegoulash.cc
NAVARIN OF LAMB - MARTHA STEWART WINE CO.
From marthastewartwine.com
NAVARIN OF LAMB (FRENCH LAMB STEW) | CLASSIC FRENCH RECIPES
From recipelands.com
RICK STEIN’S CORNWALL: LAMB NAVARIN RECIPE - RICK STEIN
From rickstein.com
NAVARIN OF LAMB WITH BRAISED FENNEL - THE GLOBE AND MAIL
From theglobeandmail.com
NAVARIN OF LAMB (FRENCH LAMB STEW) | CLASSIC FRENCH RECIPES
From youtube.com
TOP 44 NAVARIN RECIPE HOW TO MAKE NAVARIN HOW TO-RECIPES
From hola2.heroinewarrior.com
STEW (NAVARIN OF LAMB) | EMERILS.COM
From emerils.com
NAVARIN OF LAMB RECIPE INSPIRED BY PAUL BOCUSE - EXPAT IN FRANCE
From expat-in-france.com
TBT RECIPE: NAVARIN OF LAMB - COOKING BY THE BOOK
From cookingbythebook.com
FRENCH STYLE NAVARIN OF LAMB WITH VEGETABLES - RECIPES
From recipes.co.nz
NAVARIN OF LAMB PRINTANIèR RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: LAMB STEW WITH TURNIPS OR NAVARIN STEP BY STEP WITH …
From handy.recipes
NAVARIN PRINTANIER TRADITONAL FRENCH LAMB STEW
From french-culture-adventures.com
NAVARIN OF LAMB RECIPE | GOOD FOOD
From goodfood.com.au
NAVARIN D’AGNEAU: A FRENCH LAMB STEW FOR SPRING - BLUE KITCHEN
From blue-kitchen.com
NAVARIN OF LAMB FROM CASSEROLES: LE CORDON BLEU HOME COLLECTION …
A NAVARIN (FRENCH LAMB STEW), COOKED WITH ROOT VEGETABLES
From rte.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love