Spring has well and truly 'sprung' here in New Zealand, the daffodils and
blossoms are fading and most have been and gone. The lawns are beautifully green and lush making mowing a
frequent chore and what were cute, little woolly baby lambs a few weeks ago, are now starting to blend in with
the ewes.
Thankfully lambs don't stay cute for long. Before you know it they're bunting heads and generally getting
aggressive with each other, jumping fences and playing havoc with the neighbours stock - especially the randy little
boys. There's only one thing for 'em and that's into the pot with some lovely baby veges!
I like to cook the baby vegetables separately to ensure they don't break up and they stay looking their best. I
also like to keep the little green tops on the baby carrots and turnips, again purely for looks. However if you're
in a hurry or prefer fewer dishes, it can be a one pot meal.
- Navarin a la Printanière ~
Spring Lamb and Vegetable Casserole
-
- 1.2 kg of lean spring lamb shoulder, trimmed and diced
- 25 grams of butter
- 2 tablespoons of olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 garlic cloves, crushed
- 2 tablespoons of flour
- 600ml of lamb or chicken stock
- 1 tablespoon of tomato purée
- 1 bouquet garni including, thyme, rosemary and a bay leaf
- 18 baby carrots
- 12 baby onions or shallots
- 12 baby turnips
- 18 baby small or 'turned'
potatoes
- 18 thin asparagus spears or green beans
- 50 grams of baby spring peas, (Opps! I didn't have any)
- salt and freshly ground pepper
- freshly chopped parsley and or mint
- Trim the lamb well and cut into small bite sized cubes.
- Heat half the oil and butter in a large saucepan and brown the meat in 3 or 4 batches over a high heat, being
careful not to overcrowd the saucepan and therefore 'stew' the meat. Remove and set aside.
- Place the second half of the butter and oil into the saucepan and add the large chopped carrot and onion.
- Cook over a medium heat until beginning to soften but not brown.
- Return the meat to the pan and add the garlic.
- Stir through the flour to coat the meat and vegetables and cook over a medium heat for 2 to three minutes, keep
stirring so to not burn the flour.
- Add the bouquet garni, tomato purée and gradually stir in the stock, the casserole will slightly thicken as you do
this.
- Bring to the boil and cover.
- Reduce the heat and simmer for at least 1 hour, to around 1 and half hours, stirring occasionally to prevent any
catching to the bottom of the saucepan.
- Meanwhile prepare the baby carrots, turnips, shallots, potatoes and asparagus.
- Cook them in batches, separately in plenty of boiling salted water, until just they're just tender.
- Drain and cover everything except the asparagus, (I prefer to refresh the asparagus in ice cold water to retain the
brilliant green colour.) set them aside in a warm place.
- Once the lamb is gorgeously tender, remove the cubes of meat from the casserole to a warm bowl.
- Pass the liquid through a sieve on top of the lamb, pressing the vegetables against the side to extract as much of
their flavour as you can.
- Discard the remaining vegetable 'mush' and bouquet garni (the chooks and, or dog will love this!) and
return the lamb and liquid to the casserole.
- Stir through the baby peas and cooked baby vegetables.
- Return to a simmer for 5 or so minutes to warm everything through.
- Finely chop some parsley and, or some mint and stir this through the casserole just before serving.
- Serve with some fresh crusty bread or a good mound of creamy mashed potatoes if desired.
Enjoy!
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