Name: Navarin of lamb
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 8 lamb noisettes; 1 large brown onion, thickly sliced; 2 clove garlic, crushed; 2 tablespoon plain flour; 1 cup (250 millilitres) water; 3 cup (750 millilitres) chicken stock; 1/2 cup (125 millilitres) dry red wine; 400 gram canned diced tomatoes; 1/4 cup (70 grams) tomato paste; 2 dried bay leaves; 2 sprigs fresh rosemary; 2 stalks celery, trimmed, cut into 5cm lengths; 150 gram green beans, trimmed, halved 20 baby carrots, trimmed; 200 gram button mushrooms; 1 cup (120 grams) frozen peas; 1/2 cup coarsely chopped fresh flat-leaf parsley

Navarin of lamb

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.

Ingredients

2 tablespoon olive oil

8 lamb noisettes

1 large brown onion, thickly sliced

2 clove garlic, crushed

2 tablespoon plain flour

1 cup (250 millilitres) water

3 cup (750 millilitres) chicken stock

1/2 cup (125 millilitres) dry red wine

400 gram canned diced tomatoes

1/4 cup (70 grams) tomato paste

2 dried bay leaves

2 sprigs fresh rosemary

2 stalks celery, trimmed, cut into 5cm lengths

150 gram green beans, trimmed, halved 20 baby carrots, trimmed

200 gram button mushrooms

1 cup (120 grams) frozen peas

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.In a large saucepan, heat oil; cook lamb, in batches, until browned. Remove from pan.

2.In the same pan, cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add the water, stock and wine; stir until mixture boils and thickens.

3.Return lamb to pan with undrained tomatoes, paste, bay leaves and rosemary; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

4.Add celery, beans, carrots and mushrooms to pan; simmer, covered, about 30 minutes or until vegetables are tender. Add peas; simmer, uncovered, until peas are just tender. Season with salt and pepper.

5.Remove and discard toothpicks from lamb. Serve bowls of navarin sprinkled with parsley.

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Ingredients

Method

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