NAVARIN OF LAMB AND SPRING VEGETABLES
I've got my optimistic head on, I'm convincing myself that spring is almost here and that the fantastic Cumbrian spring lamb and local vegetables are arriving in the kitchen
There are many cuts of lamb used for this dish, this recipe is by no means traditional, so don't be sending me " Oi ya don't do it like that!" messages, all of you perfectionists out there, this is just the way I do it
This recipe will serve 6 people
Shopping list
1kg of diced shoulder of lamb
Splash of rapeseed oil
2 medium onions peeled and roughly chopped
2 carrots peeled and roughly chopped
2 sticks of celery roughly chopped
4 cloves of garlic crushed
2 tablespoons of plain flour
2 tablespoons of tomato purée
200ml of dry white wine
1 ltr of chicken stock
A good handful of fresh thyme
4 bay leaves
150g of baby carrot
150g of baby turnip
150g of French beans
200g of new potatoes
50g of butter
200g of fresh asparagus
Method
1. Heat a large casserole dish and brown the lamb in batches, remove with a slotted spoon and set aside
2. Now add the onion, carrot, and celery and cook until golden brown
3. Now add the garlic, purée and flour and cook for 2 minutes
4. Add the wine and boil
5. Now add the browned lamb, stock and herbs
6. Cover with a lid and cook in the oven on 140c for 1 hour
7. Remove from the oven and carefully lift out the lamb and set aside
8. Now blend the vegetables and sauce together
9. Add the lamb back to the puréed vegetable mixture and check seasoning
10. Put the baby carrots, turnips and potatoes in a pan with a pinch of sugar, , butter and 350ml of water, bring to the boil and cook for 10-15 minutes until the water has gone and the vegetables are glazed
11. Bring another pan of salted water to the boil and cook the beans for 1 minute and then add the asparagus and cook for 1 minute more
12. Drain carefully and add the glazed vegetables and the asparagus and beans to the lamb
Serve immediately with some fresh chopped tarragon and a drizzle of olive oil
I don't think this dish needs anything else, well! Maybe a glass of chilled wine