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Classic Navarin Of Lamb

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Lamb

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