Navarin of Lamb
Serves: 4
Cooking time: Approximately 2 hours
Temperature: Gas Mark 3, 170oC, 325oF
INGREDIENTS:
4 lean lamb topside leg or shoulder steaks
15ml (1tbsp) oil
6 baby onions, halved & peeled
6 baby carrots, peeled
250g (8oz) new potatoes, scrubbed
2 bay leaves
3 – 4 sprigs fresh thyme
450ml (3/4pt) lamb stock
300g (approx) can flageolet beans
400g (approx) can chopped tomatoes
100g (4oz) green beans
50g (2oz) frozen peas
METHOD:
Heat oil in an ovenproof casserole and brown the lamb. Add the onions, carrots, potatoes, herbs, stock, flageolet beans and tomatoes. Bring to the boil, cover and cook in a preheated oven for 1½ hours (or until meat is tender).
Add green beans and peas. Cover and cook for a further 20-25 minutes.
(thicken if necessary)
Serve with extra steamed seasonal veg.