Lamb Navarin with Pistou. This indulgent bowl is guaranteed to provide the winter warmth you’re looking for.
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 lamb 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.
