French style navarin of lamb with vegetables
Tasty lamb navarin with potato, thyme and green beans
4
Serves
15 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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
To Make Vegetables
To Serve
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.
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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).
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Nutrition Information per Serving (628g)
This nutrition analysis is based on 4 serves. To reduce sodium, use reduced salt stock.
Energy
2049kJ (490 kcal)
Protein
32.0g
Total Fat
20.1g
Saturated Fat
7.0g
Carbs
34.7g
Dietary Fibre
10.5g
Sodium
1230mg
Iron
4.5mg
Zinc
4.6mg
Vitamin B12
1.6µg
