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Leg of lamb navarin

The classic French dish of lamb or mutton ragout has many variations. It is particularly suitable for adapting the vegetables to the season. When making this navarin, you first make a stock from the meat and then process the meat into a type of ragout containing various vegetables cooked separately.

Makes 1500g.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

1
kg
leg of lamb
2
onions, roughly cut
1
leek, roughly cut
50
g
butter
10
g
flour
150
ml
white wine
bouquet garni
3
cloves
garlic
300
ml
single cream
2
tomato, skinned
10
carrots
10
spring onion
250
g
broad beans
150
g
peas
as needed
salt and pepper

Scale recipe

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