Classic Navarin Of Lamb
|Butter||2 Ounce (50 Gram)|
|Lamb neck||2 1⁄2 Pound (1.1 Kilograms)|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (Homepride, 376 Gram)|
|Carrots||1 Pound (450 Gram)|
|Turnips||1 Pound (450 Gram)|
|Potatoes||1 Pound (450 Gram)|
|Frozen peas||8 Ounce (225 Gram)|
|Chopped parsley||15 Milliliter, garnish (1 Tablespoon)|
Trim excess fat from the lamb chops.
Melt the butter in a flameproof casserole, and fry the lamb gently until it is brown on all sides.
Add the Tomato and Onion Cook-in-Sauce, cover and simmer gently for 45 minutes.
Meanwhile scrape and slice the carrots.
Peel the turnips and cut them into cubes.
Add the vegetables to the casserole and cook for a further 15 minutes.
Meanwhile, peel the potatoes and cut them into chunks.
Add them to the casserole and cook, covered, for 20 minutes more.
Add the peas and cook for a further 10 minutes.
Garnish with parsley and serve hot.