Best 3 Navarin Dagneau Recipes

NAVARIN D'AGNEAU

Steps:

• Halve the lamb steaks and cut off any excess fat. Heat 1 tbsp of the oil over a medium heat in a large flameproof casserole that has a tight-fitting lid. Fry the lamb until it 'seizes' - it should be a little coloured all over but not charred. Bring a kettle of water to the boil.
• Transfer the lamb to a plate and rinse out the casserole. Add the veg (but not the spring onions) and cover with boiling water. Season and cook for 15 minutes, then drain into a colander over a bowl. Measure 450ml/16fl oz of the cooking liquid, crumble in the stock cube and stir to dissolve.
• Mop the fatty juices from the lamb with kitchen paper. Heat the remaining oil in the casserole over a medium-high heat. Add the lamb, season and sprinkle with the flour, then stir for a minute. Tip in the stock, wine, onions and herbs and bring to a simmer. Turn the heat to low, cover and cook gently for 1 hour, stirring a few times.
• Add the veg and stir well, cover and cook for a further 15-20 minutes or until the potatoes are tender. (Cool then freeze for up to 1 month or keep chilled for up to 24 hours.)
• Lift out the meat and veg into a warm serving bowl.With the casserole over a low heat, stir in the cream, grate in the lemon zest and squeeze in the juice. Adjust the seasoning, spoon over the lamb and veg, sprinkle with herbs and serve.

LAMB NAVARIN

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.

NAVARIN OF LAMB

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.