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 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
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 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 & SPRING VEGETABLES
Gordon combines baby veg and tender meat in his lighter version of a bistro classic
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h
Number Of Ingredients 14
Steps:
- Trim all the veg and peel the carrots. Boil a large pan of water and have a bowl of heavily iced water ready. Working in batches, cook the turnips for 3 mins, scoop into the iced water, then scoop out to drain. Repeat the process, cooking the carrots for 4 mins, the leeks for 5 mins, the peas and broad beans together for 1 min and finally the onions for 8-10 mins. Use a clean cloth to rub the skins off the turnips. Put all the vegetables in separate piles on a plate. TIP: Use the timings for cooking the baby vegetables only as a guideline, as they can vary in size. To be sure the vegetables are cooked properly, add a few more than the required amount to the water for you to test as they cook.
- Slice the lamb fillets into finger-thick pieces, then season generously with salt and freshly ground pepper.
- Heat 2 tbsp of oil in a large non-stick frying pan, then fry the lamb pieces for 2 mins on each side for rare or 3 mins on each side for medium. Tip the lamb into a colander with a bowl underneath to catch the juices, then leave in a warm place. TIP: When you cook lots of pieces of meat together, place them in the pan like points on a clock face - this makes it easy to remember which needs turning and removing from the pan first.
- Place the pan back on the heat and tip in the wine. Boil vigorously until reduced to a sticky syrup, then pour in 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by about half, then whisk in the butter. Season with salt and pepper to taste, then stir in the chopped tarragon. Pour the sauce into a small bowl, then wipe out the pan with kitchen paper.
- Heat a drizzle of oil and add the turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and a pinch of salt. Cook, shaking the pan constantly, until the veg are caramelised. Add carrots, leeks and balsamic, bubble for a moment, then add the stock. Bring to the boil, add the peas and broad beans, then boil for a few mins until all the liquid has nearly evaporated. Turn off heat.
- To serve, dress each bowl by placing a few pieces of lamb on the base, spooning the smaller vegetables around the lamb and balancing the carrots and leeks on top. Pour the hot sauce over everything, scatter with tarragon leaves and finally drizzle with olive oil.
Nutrition Facts : Calories 716 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 0.97 milligram of sodium
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LAMB NAVARIN STEW RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Stews, Casseroles, Pot-Roasts And Slow-RoastsCuisine French RecipesCalories 628 per serving
- Toss the lamb and flour in a large food bag with seasoning. Put a large sauté pan or flameproof casserole with a glug of oil over a high heat. Brown half the lamb all over (don’t hurry the process) then put on a plate. Brown the remaining lamb, add it to the plate, then turn down the heat to medium.
- Fry the garlic for 1-2 minutes. Add the anchovies and tomato purée and cook for 2 minutes, stirring. Tie the herbs together with kitchen string to make a bouquet garni. Stir in the wine, then return the lamb along with the bouquet garni. Bring to the boil, turn down to the lowest setting so it’s just bubbling, then simmer for 1½-2 hours until the lamb is very tender.
- Towards the end of the cooking time, cook all the veg in a pan of boiling water: cook the carrots and turnips for 3 minutes, then add the green beans, broad beans and leeks and cook for 2 minutes more or until tender. Drain, reserving 150ml of the cooking water, and keep warm.
- Remove the meat from the pot with a slotted spoon and put in a warm serving bowl with most of the baby veg. Strain the sauce into a pan (discard the solids), add the 150ml cooking water, taste and season. Pour the sauce over the meat, top with the rest of the baby veg, then scatter with parsley to serve.
LAMB NAVARIN | SAVEUR
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Servings 4Published Feb 3, 2010
- Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes.
- Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids.
- Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into cocotte (elegantly tapered football shapes)—alternatively, cut them into a large dice.
- Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes.
- To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls.
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