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.
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md sahwon
[email protected]This recipe was a bit too salty for my taste, but otherwise it was very good.
Younas Wattoo
[email protected]This was a great recipe. The lamb was very tender and the sauce was very flavorful. I will definitely be making this again.
Kayz Nash
[email protected]This was an easy and delicious recipe. The lamb was tender and the vegetables were cooked perfectly. I will definitely be making this again.
Johurul Islam Joy
[email protected]Loved this recipe! The lamb was so tender and the sauce was amazing. I will definitely be making this again.
Nissar Durani
[email protected]This was a great dish! The lamb was fall-off-the-bone tender and the vegetables were cooked perfectly. The sauce was also very flavorful.
Muhammad Sherzaman
[email protected]Great recipe! The lamb was tender and the sauce was very flavorful. I will definitely be making this again.
Queen Dynasty
[email protected]This recipe was easy to follow and the dish turned out delicious! I loved the combination of flavors.
John West
[email protected]The lamb was a bit tough, but the vegetables were cooked well and the sauce was tasty.
Shan best hum
[email protected]This was my first time making navarin of lamb and it turned out great! The lamb was very tender and the sauce was flavorful. I will definitely be making this again.
Arif maqbool
[email protected]I've made this recipe several times now and it's always a hit. The lamb is always fall-off-the-bone tender and the vegetables are cooked perfectly. The sauce is also amazing - it's so flavorful and rich.
Steph T
[email protected]This dish was absolutely delicious! The lamb was so tender and flavorful, and the vegetables were cooked to perfection. I especially loved the rich, savory sauce.