Lamb Navarin with Spring Vegetables

👨‍🍳 Method

1. 1

   Heat butter in a large pot to hazelnut brown (beurre noisette).

2. 2

   Sauté the lamb stewing meat in the brown butter until well browned on all sides.

3. 3

   Season with salt and pepper.

4. 4

   Sprinkle flour over the meat, stir well, and cook briefly to dry the flour slightly (singer).

5. 5

   Pour in the lamb stock and stir well to deglaze and combine.

6. 6

   Add the bouquet garni (tied bundle of thyme, bay leaf, and parsley stems) and crushed garlic cloves.

7. 7

   Bring to a boil and stir regularly.

8. 8

   Halve the onions and slice into thin pieces (émincer). Lightly sauté in hazelnut butter and add to the navarin.

9. 9

   Simmer the navarin gently for 2 hours, stirring occasionally.

10. 10

    Skim fat regularly (dégraisser) during cooking.

11. 11

    Remove the bouquet garni.

12. 12

    Lightly sauté the pearl onions, carrot pieces, and turnip pieces in butter, sprinkle with sugar, and let glaze lightly (glacer).

13. 13

    Add the glazed vegetables (carrots, turnips, peas, pearl onions, and green beans cut into diamonds/losanges) to the navarin and simmer for another 30 minutes.

14. 14

    Meanwhile, peel and deseed the tomatoes, then cut them into crescent shapes.

15. 15

    A few minutes before serving, add the tomato pieces to warm through.

16. 16

    Serve with fried potatoes, croquettes, or gratin.