Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lamb Navarin with Pistou

This indulgent bowl is guaranteed to provide the winter warmth you're looking for.

Lamb Navarin with Pistou

Serves 6

1.4kg boneless lamb shoulder, cut into large 5cm pieces, fat trimmed and discarded
¼ cup plain flour
2 tbsp olive oil
12 pickling onions, peeled
3 garlic cloves, crushed
2 tbsp fresh thyme leaves
2 tbsp tomato paste
¾ cup dry white wine
4 tomatoes, chopped
2½ cups chicken stock
2 bunches Dutch carrots, trimmed and peeled
350g baby turnips, trimmed and peeled
500g brussels sprouts, trimmed
150g speck, trimmed and cut into 1cm cubes

Pistou (makes ½ cup)

1 garlic clove, chopped

1 tsp sea salt
1 plum tomato, chopped
2 cups basil leaves
2 tbsp olive oil
¼ cup parmesan, finely grated

Preheat oven to 160˚C. Toss lamb in flour and season. Heat oil in a heavy-based casserole dish over a medium to high heat. Sear lamb in batches.

Reduce heat and add onions. Cook, stirring, for 3 minutes. Stir in garlic, thyme, tomato paste and remaining flour. Add wine. Reduce by half. Return beef to the pan with the tomatoes and stock. Cover and cook in oven for 2½ hours, until tender. Add carrots and turnips for last half hour of cooking.

To make pistou, combine ingredients in a processor to form a paste. Season to taste.

Boil or steam sprouts. Cover and keep warm. Heat a lightly oiled frying pan over a medium heat. Add speck. Cook, stirring, for 5 minutes or until golden. Drain on paper towel. Add to sprouts with 2 tablespoons pistou. Serve with lamb when ready.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney