1888 Certified - Lamb Navarin Recipe

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.

Season the fat side of the lamb shoulder with sea salt and black pepper.

Heat a casserole dish until hot, then place the lamb in to caramelize the fat side, listening for the sizzle.

Turn the lamb to caramelize all sides, ensuring even heat and color.

Once caramelized, place the lamb in a clean tray and discard excess fat, pouring some rendered fat over the lamb for flavor.

In the casserole dish, add chopped carrots, leeks, thyme, garlic, and onion to caramelize.

Add a little more canola oil if needed and do not season the vegetables yet.

Once the vegetables have color, add dried bay leaves, coriander seeds, and black peppercorns.

Stir in two tablespoons of tomato paste and mix well.

Add pureed tomatoes and chicken stock, scraping the bottom of the casserole dish to incorporate caramelized bits.

Return the lamb to the casserole dish, spooning sauce over the top, then cover with a lid.

Place the dish in the oven at 150°C for about 3 hours.

While the lamb cooks, boil new potatoes and Dutch carrots until tender, then drain.

Toss the boiled potatoes and carrots in extra virgin olive oil and parsley.

After 3 hours, remove the lamb from the oven, noting the meat should be tender and falling off the bone.

Plate the lamb and spoon over the naaran sauce and veggies, adding boiled potatoes and Dutch carrots to the plate.

Add blanched garden peas around the dish and garnish with dried vine ripened cherry tomatoes and dots of sheep's milk yogurt.

Finish with pea tendrils as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary