French style navarin of lamb with vegetables
Tasty lamb navarin with potato, thyme and green beans
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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ShareIngredients
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
chopped3 bay leaves
4 garlic cloves
chopped400g can chopped tomatoes in juice
250g, peeled and topped baby carrots
2 spring onions
trimmed200g green beans
trimmed1 cup green peas
fresh or frozen300g baby potatoes
halved
Method
Preheat the oven to 150°C.
Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.
Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later).
Sear the chops a few at a time to brown them on both sides. Set the chops aside.
Add the tomato paste to the pan and cook for a few minutes on a high heat.
Add the wine, if using and let it bubble up for 30 seconds.
Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.
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).
Steam the vegetables until tender (the potatoes will take longer). Add a little oil, salt and pepper then toss to coat.
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.
