Navarin of lamb

A navarin is a slow-cooked French stew which results in tender meat and aromatic vegetables.

Ingredients 

•  2 tablespoons olive oil
•  8 (1.6kg) lamb forequarter chops, trimmed
•  2 garlic cloves, finely chopped
•  1/4 cup plain flour
•  3/4 cup red wine, optional
•  1/4 cup tomato paste
•  2 cups chicken stock
•  4 small sebago potatoes, peeled, thickly sliced
•  1 turnip, peeled, cut into thick wedges
•  2 carrots, peeled, halved, thickly sliced
•  5 sprigs fresh thyme
•  1/2 cup frozen peas
•  1/3 cup chopped fresh flat-leaf parsley leaves

Method 

Step 1
Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in large, heavy-based, flameproof casserole dish over medium heat. Cook lamb, in batches, for 3 minutes each side or until browned. Transfer to a plate.
Step 2
Add remaining oil to dish. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly add wine, stirring constantly. Stir in tomato paste, stock and 3 cups cold water. Return dish to heat. Stir until mixture is smooth.
Step 3
Return lamb to dish with potato, turnip, carrot and thyme. Cover. Bake for 1 hour 30 minutes or until lamb is tender.
Step 4
Add peas. Bake 5 minutes or until tender. Using a spoon, skim fat from surface and discard. Discard thyme sprigs. Season with salt and pepper. Serve sprinkled with parsley.


Nutrition

Energy 2723kJ	Fat saturated 8.80g
Fat Total 33.10g	Carbohydrate sugars -
Carbohydrate Total 27.90g	Dietary Fibre 7.80g
Protein 50.50g	Cholesterol 127.00mg
Sodium 998.00mg

All nutrition values are per serve.

Notes

Prepare in advance: Allow to cool. Transfer to an airtight container. Refrigerate for up to 3 days (remove fat from top before reheating)


Source:

http://www.taste.com.au/recipes/33784/navarin+of+lamb?ref=collections,french-recipes