Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, navarin of lamb with minted peas & gremolata. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This French lamb stew is packed with onions, peas, and root vegetables. We based our version of this French lamb stew on a recipe used in courses at the International Culinary Center in New York City. Mint and lamb are made for each other! I found this in an Aussie magazine, and it looks pretty good to me.
Navarin of Lamb with minted peas & Gremolata is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Navarin of Lamb with minted peas & Gremolata is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have navarin of lamb with minted peas & gremolata using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Navarin of Lamb with minted peas & Gremolata:
- Prepare 500 gm good quality diced lamb (I used shoulder)
- Take 1 large onion diced
- Get 2 celery stalks diced
- Take 2 carrots diced
- Prepare 4 large vine tomatoes diced
- Prepare 1 tbsp tomato purée
- Take 1 tsp marjoram
- Make ready 4 cloves garlic chopped
- Prepare 500 ml brown stock (I used chicken)
- Prepare 2 tsp fresh Rosemary chopped
- Prepare 3 medium potatoes diced (I used my favourite Desiree)
- Make ready 1 turnip diced
- Prepare 1 cup petit pois peas
- Make ready 2 tsp fresh mint chopped
- Prepare Zest & juice of 1 lemon
- Prepare 2 tbsp olive oil
- Take 1 clove garlic crushed
- Take 1 tbsp chopped parsley
- Prepare S & P
Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides. Gordon combines baby veg and tender meat in his lighter version of the French stew, Navarin of lamb. You can make a winter version of this dish using venison fillet instead of lamb, cubes of root vegetables instead of spring vegetables and fresh thyme leaves.
Instructions to make Navarin of Lamb with minted peas & Gremolata:
- Set your slow cooker to high. In a hot pan brown the diced lamb then add to the slow cooker.
- In the same pan on medium heat add Onion, Carrots, Celery, Garlic, & Turnip & cook till it starts to gently brown. Add chopped tomatoes & cook for 5 mins.
- Add the tomato purée, marjoram, garlic & Rosemary cook for a few minutes before adding the stock. Reduce by half & add to the slow cooker.
- Check after a few hrs remove the slow cooker lid. 20 mins before serving add frozen peas to a pan. As they start to defrost add the mint. After a few seconds remove & add to the slow cooker
- GREMOLATA… Using a pestle & mortar crush the garlic & stir in the lemon juice & zest with the parsley & olive oil.
- Check the Navarin for seasoning & serve with the Gremolata…
Gordon combines baby veg and tender meat in his lighter version of the French stew, Navarin of lamb. You can make a winter version of this dish using venison fillet instead of lamb, cubes of root vegetables instead of spring vegetables and fresh thyme leaves. Navarin features lamb alongside a host of vegetables, typically including turnips (or "navet," believed to have inspired the name of the dish). We opted for little fingerling potatoes and pea tips, or the soft, abundantly flavorful leaves of the snow pea plant. Simmered with lamb meatballs in an aromatic.
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