Navarin Of Lamb Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot or Dutch oven over medium heat.
• STEP 2.Add the lamb pieces and brown them on all sides.
• STEP 3.Remove the lamb from the pot and set aside.
• STEP 4.In the same pot, add the onions, carrots, and garlic. Saut�� until the vegetables are softened.
• STEP 5.Return the lamb to the pot and add the tomato paste, thyme, bay leaves, and chicken broth.
• STEP 6.Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5-2 hours, or until the lamb is tender.
• STEP 7.Add the potatoes and continue to simmer for another 30 minutes, or until the potatoes are cooked through.
• STEP 8.Stir in the peas and cook for an additional 5 minutes.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the Navarin of Lamb hot with crusty bread or mashed potatoes.

Cooking Tips

• You can use boneless lamb shoulder or leg for this recipe.
• For a richer flavor, you can brown the lamb in batches to ensure even browning.
• Feel free to add other vegetables to the stew, such as turnips or parsnips, for variety.

Storage and Serving

• Leftover Navarin of Lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stew in a pot and gently warm it over low heat until heated through.
• Serve the Navarin of Lamb with crusty bread or mashed potatoes for a complete meal.