Navarin of Lamb

Navarin of Lamb

Rosemary Shrager and her apprenticeship team share their recipe for Navarin of Lamb that is bound to impress this Bank Holiday weekend...

Prep time:

Cooking time:

Total time:

Serves: 8

For the lamb

1 whole shoulder of lamb, cut into 4cm squares

1 large onion

60g butter

4 cloves garlic, chopped

8 medium turnips, peeled and quartered

½ bottle of red wine

4 sprigs thyme

4 bay leaves

2 tbsps tomato purée

800ml stock

1 tbsp plain flour

1 dsp dark brown sugar

For the garnish

24 shallots, peeled but kept whole, stalk on

450g button mushrooms

30g butter

1tbsp caster sugar

8 rashers dry-cured back bacon, sliced into strips

2 tbsps parsley, finely chopped

400ml stock (lamb or chicken)

2 tbsps finely chopped parsley

32 baby potatoes

  1. Using a large frying pan, soften the onions in olive oil and put them into a heavy ovenproof casserole dish.
  2. Sear the meat in batches in hot oil and add them to the onions. Add the butter and let it melt over the meat and onions, sprinkle on the flour and the sugar, turning it all together.
  3. Now add the garlic to the frying pan, cook it briefly then deglaze the pan with the red wine. Let it bubble for a minute and pour it into the casserole, followed by the stock, the tomato purée and the thyme.
  4. Add the turnips to the casserole, bring the whole thing to simmering point and then put into the oven for about an hour and a half. Test to see if the meat is tender and allow it to cool until you need it. It will happily stay in the fridge for a day or two.
  5. To prepare the vegetables, simmer the shallots in stock for about five minutes, remove with a slotted spoon, then add the mushrooms and simmer them for 5 minutes. Strain them, reserving the stock. Melt the butter in a frying pan and stir in the sugar. Put the cooked mushrooms and shallots into this, turning them to make them slightly caramelised. Add 2 tablespoons of the reserved stock, stirring it all together (save the rest of the stock for soup). Allow it to cool until you are ready to serve. Fry the bacon in a little oil until it is crisps.
  6. Now boil the potatoes until just cooked, add to the meat with the shallot and mushrooms, fold in gently.

To enquire about an apprenticeship, email ABCGroup@hadlowgroup.ac.uk, call 01732 372888 or fill out the online application form at rosemaryshrager.com/the-cookery-school/apprenticeships/

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters

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