Gastronomixs

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.

Leg of lamb navarin

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Ingredients

1

kg

leg of lamb

2

 

onions

1

 

leek

50

g

butter

10

g

flour

150

ml 

white wine

 

 

bouquet garni containing rosemary, parsley and celery stalks, thyme, and bay leaves

3

cloves

garlic

300

ml

single cream

2

 

tomatoes, peeled

10

 

carrots

10

 

spring onions

250

g

broad beans

150

g

fresh peas

 

 

salt and pepper

Preparation method

  • Remove the membranes and excess fat from the leg of lamb and cut the meat into 3x3cm pieces.
  • Generously season the meat with salt and pepper and fry in a pan with melted butter.
  • Roughly chop the onions and leek, add them to the pan, and continue to fry briefly.
  • Add the flour and mix in carefully.
  • Deglaze with the white wine and reduce. Now add as much water as needed to just about cover the meat.
  • Add the bouquet garni and simmer the meat for one to one and a half hours until done. Skim off the foam regularly as you would when making a stock.
  • Add the cream and braise for another 30 minutes.
  • Cook the various vegetables separately and cut the tomatoes into pieces.
  • Add to the ragout just before serving.

Serving suggestions

  • Serve with slices of baguette or with a nice and firm sourdough bread.
  • Serve with a potato component, e.g. boiled or baked potatoes.

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