Navarin d'agneau - Recette du mercredi 24 avril 2013

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar is a cost-effective substitute.

Isabelle gathers spring vegetables for the navarin d'agneau.

She goes to the butcher to pick up the lamb shoulder, which is cut into small pieces.

Isabelle heats 1 tablespoon of duck fat in a large pot.

She seasons the lamb with salt and black pepper and browns it for 5-6 minutes.

After browning, she removes excess duck fat from the pot and adds chopped onions.

She adds the lamb back to the pot and sprinkles flour over it to thicken the sauce, a technique called 'singer'.

Next, she adds homemade tomato paste made from garden tomatoes and some garlic.

Isabelle adds broth to the pot and lets it simmer covered for 1.5 hours.

While the lamb simmers, she prepares the vegetables: peeling carrots, cutting turnips into small cubes, and cooking the peas and green beans separately.

She cooks the carrots, turnips, potatoes, peas, and green beans in boiling water, checking for doneness.

Once the vegetables are cooked, she adds them to the lamb mixture, starting with the peas, followed by carrots, turnips, and potatoes last.

She lets the mixture simmer for another 10 minutes to allow the vegetables to absorb the sauce's flavor.

Cooking Techniques

Equipment Needed

Spice Level: