Lamb Navarin

By RecipeTin Eats · 120 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F), or 160°C fan.
2. Pat the lamb dry with paper towel, spread it on a tray and sprinkle with salt.
3. Heat the oil in a large, heavy, oven-proof pot over high heat. Brown the lamb in batches, about 3 minutes per batch, and set aside on the tray.
4. Lower the heat to medium-high and brown the onions for about 2 minutes, stirring often. Remove to a bowl.
5. Add the carrot and cook for 2 minutes, stirring, until it starts to soften. Add the garlic and cook for 20 seconds.
6. Stir in the tomato paste and cook for 1 minute. Return the lamb with its juices from the tray and stir.
7. Stir in the flour and cook for 1 minute.
8. Pour in the wine and stir until the lamb is coated in a loose, pale red paste. Add the stock and stir gently to combine.
9. Stir in the 1 tsp salt, black pepper, thyme and bay leaves.
10. Bring to a simmer, then cover and bake for 1 hour.
11. Remove from the oven and stir in the potatoes, turnip and onions, pushing them under the sauce as best you can.
12. Cover and bake for 1 1/2 hours, until the lamb is fall-apart tender.
13. Gently stir in the frozen peas, cover and leave for 2 minutes.
14. Taste the sauce and add more salt if needed. Optionally rest overnight and reheat gently over low heat before serving with warm crusty bread.

Summarized from RecipeTin Eats's video. Watch it for the details.

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