You are here

Navarin Lamb

French.Palate's picture
Ingredients
  Lamb noisettes/Loin chops 6
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 1 Teaspoon
  Canned tomatoes 14 Ounce, undrained and mashed (440 Gram)
  Chicken stock 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Dry red wine 4 Fluid Ounce (1/2 Cup /125 Milliliter)
  New potatoes 12 Small
  Pickling onions/Shallots 12
  Carrots 6 Small, scrubbed
  Green beans 8 Ounce, cut into 2 inch pieces (250 Gram)
  Freshly ground black pepper To Taste
Directions

1. Heat a nonstick frying pan over a medium heat, add lamb and cook for 3-4 minutes each side or until brown. Remove lamb from pan and place in a casserole dish.
2. Add sliced onion, garlic, rosemary and 1 tablespoon juice from tomatoes to pan and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Stir tomatoes, stock and wine into pan, bring to the boil, then reduce heat and simmer for 15 minutes or until mixture reduces and thickens. Add sauce to casserole, cover and bake at 180°C/350°F/Gas 4 for 1 hour. Add potatoes and pickling onions or shallots to casserole and bake for 1 hour longer or until meat and vegetables are tender.
3. Boil or microwave carrots and beans until just tender, drain and refresh under cold running water. Add carrots and beans to casserole and bake for 20 minutes longer. Season to taste with black pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
4.173335
Average: 4.2 (15 votes)