French style navarin of lamb with vegetables

Tasty lamb navarin with potato, thyme and green beans

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Serves

4

Prep Time

15 mins

Cook Time

2 hrs 30 mins

Add a French twist to your week with this beautifully crafted lamb recipe. This dish can be made in a slow cooker - just be sure to keep an eye on the liquid levels.

Add a french twist to your week with this beautifully crafted lamb recipe. This dish can be made in a slow cooker - just be sure to keep an eye on the liquid levels.

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Ingredients

  • 6-8 Quality Mark lamb shoulder or neck chops

  • salt and pepper

  • ¼ cup white flour

  • 1 Tbsp butter

  • 2 Tbsp tomato paste

  • ½ cup white wine

  • 2 cups Campbell’s Real Chicken Stock, salt reduced

  • 3 sprigs fresh thyme

  • 1 stick fresh rosemary

    chopped
  • 3 bay leaves

  • 4 garlic cloves

    chopped
  • 400g can chopped tomatoes in juice

  • 250g, peeled and topped baby carrots

  • 2 spring onions

    trimmed
  • 200g green beans

    trimmed
  • 1 cup green peas

    fresh or frozen
  • 300g baby potatoes

    halved

Method

To Make Lamb
1

Preheat the oven to 150°C.

2

Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.

3

Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later).

4

Sear the chops a few at a time to brown them on both sides. Set the chops aside.

5

Add the tomato paste to the pan and cook for a few minutes on a high heat.

6

Add the wine, if using and let it bubble up for 30 seconds.

7

Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.

8

Transfer to an ovenproof dish, cover and cook in the oven for 2 ½ hours (or transfer to a slow cooker and cook on low for 6-8 hours).

To Make Vegetables
1

Steam the vegetables until tender (the potatoes will take longer). Add a little oil, salt and pepper then toss to coat.

To Serve
1

Serve the lamb stew in large bowls, topped with freshly steamed vegetables.

Nutrition Information per Serving (628g)

This nutrition analysis is based on 4 serves. To reduce sodium, use reduced salt stock.

Energy2049kJ (490 kcal)
Protein32.0g
Total Fat20.1g
Saturated Fat7.0g
Carbohydrate34.7g
Dietary Fibre10.5g
Sodium1230mg
Iron4.5mg
Zinc4.6mg
Vitamin B121.6µg