Recipe Navarin of lamb : Practical and Delicious

Recipe Navarin of lamb : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Navarin of lamb. You are currently reading Recipe Navarin of lamb : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Navarin of lamb requires 30m, cook 1h 30m and serve 8. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This navarin of lamb makes the perfect French-inspired dinner.

Ingredients:

12 Ingredients

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  2kg lamb grilling chops, trimmed
  
  
  


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  30g butter
  
  
  


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  2 slender leeks, trimmed, halved, washed
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 1/2 tbsp plain flour
  
  
  


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  4 cups Massel beef stock
  
  
  


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  8 sprigs thyme
  
  
  


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  3 dried bay leaves
  
  
  


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  1/3 cup flat-leaf parsley leaves, chopped
  
  
  


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  2 bunches baby turnips, peeled, trimmed
  
  
  


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  1 bunch Dutch carrots, peeled, trimmed
  
  
  


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  3 small parsnips, peeled, roughly chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
  
  
  


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  Step 2
  
  
  
  
  Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
  
  
  


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  Step 3
  
  
  
  
  Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
  
  
  


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  Step 4
  
  
  
  
  Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.
  
  
  

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