Navarin of lamb

 

I managed to get some lamb neck fillets and thought would make this, It's basically a French lamb stew and is easy to make all in one dish. 

You can make it with lamb chops or diced lamb shoulder too and can vary some of the vegetables  I make no claims to authenticity but it was delicious. 

Navarin of lamb 

700g diced lamb (or chops)

500g baby new potatoes (cut in chunks)

4 large carrots (peeled and cut into chunks) 

6 shallots (peeled and halved or an onion cut into chunks) 

200g frozen peas (no need to defrost)

750ml stock (vegetable or beef) 

2 tsp dried thyme

2 cloves garlic (crushed) 

2 tbsp tomato puree

2 tbsp flour

2 tbsp oil 

salt and pepper 

Sprinkle the lamb with salt and pepper and then heat the oil in a heavy based pan and fry the lamb until lightly browned. Add the shallots, garlic and thyme fry gently until they have softened slightly then put in the tomato puree and stir.  

Sprinkle on the flour and mix well, Slowly pour in about half of the stock and keep stirring so there are no lumps. 

Pour in the rest of the stock and add the carrots and potatoes and bring to a gentle boil.  Turn heat down to simmer and leave for an hour and a half then add the peas and cook for another twenty minutes. 

Taste as it may need more salt and pepper. 

Serves four