Spring Navarin Of Lamb

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'This navarin is essentially a lamb stew to celebrate the new season. It showcases beautiful lamb and spring vegetables, like asparagus and spring onions, at their brilliant fresh peak.' - Justine Schofield

The ingredient of Spring Navarin Of Lamb

• 2 tablespoons olive oil
• 1kg boneless lamb shoulder fat trimmed cut into 8 pieces
• 1 brown onion chopped
• 1 large carrot peeled chopped
• 1 turnip peeled chopped
• 3 garlic cloves peeled bruised
• 1 sprig fresh rosemary
• 1 tablespoon plain flour
• 250ml 1 cup white wine
• 1 large tomato chopped
• 500ml massel chicken style liquid stock plus 60ml 1 4 cup extra
• 8 small kipfler potatoes peeled or your favourite waxy potato
• 1 bunch small spring onions trimmed halved
• 30g butter
• pinch of caster sugar
• 225g 1 1 2 cups frozen broad beans blanched peeled
• 1 bunch asparagus trimmed blanched halved

The Instruction of spring navarin of lamb

• preheat oven to 150c 130c fan forced heat oil in a large heavy based casserole dish over medium high heat season lamb and cook in batches turning for 4 5 minutes or until browned transfer to a bowl
• add brown onion carrot turnip garlic and rosemary to the pan cook stirring for 5 minutes or until softened season add flour cook stirring constantly for 1 minute or until combined add lamb and wine
• bring to the boil reduce heat to medium simmer stirring for 5 10 minutes until wine is reduced by a third add tomato and stock cover bake adding potato halfway through cooking time for 2 hours or until lamb is tender
• meanwhile cook spring onion butter and sugar in a saucepan over medium heat stirring for 5 10 minutes or until golden add extra stock cook for 10 minutes or until tender
• use a slotted spoon to transfer lamb and potato to a serving platter keep warm place casserole over high heat simmer until the liquid is reduced by a third
• add the broad beans asparagus and spring onion mixture to the reduced liquid ladle the sauce and vegetables over the lamb and potato

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