Lamb Navarin

 

Ingredients

  • • 2 tbsp extra virgin olive oil
  • • 2 lbs boneless lamb shoulder, trimmed and cut into 12 pieces
  • • salt and freshly ground black pepper
  • • 1 onion, diced
  • • 4 sprigs thyme
  • • 1 tbsp plain flour
  • • 1 cup strong chicken or beef stock
  • • 1 14 oz can tomatoes, diced
  • • 2 garlic cloves, crushed
  • • 2 large carrots, diced
  • • 1 large box button mushrooms, sliced
  • • 1 cup fresh or frozen peas
  • • ¼ cup chopped parsley

Instructions

  1. Preheat the oven to 300ºC.
  2. Heat half the oil in an oven-proof casserole over high heat. Brown the lamb, in batches until golden. Return all the meat to the pan and season with salt and pepper. Add the onion and thyme and stir for 1 minute. Sprinkle over the flour and stir to coat the meat, then add the stock, tomatoes, garlic and carrots.
  3. Cover the pan with foil, then a tight-fitting lid and cook for 2 hours or until the meat is very tender. Remove from the oven.
  4. Just before the lamb is ready, heat the remaining oil in a large frying pan over medium heat. Add the mushrooms and cook until golden and tender.
  5. Meanwhile, cook the peas in lightly salted boiling water for 1-2 minutes or until tender. Drain, then stir the mushrooms and peas into the lamb stew. If the sauce is too runny, simmer the stew uncovered for 10 minutes or until the sauce has thickened slightly. Check the seasoning, then serve sprinkled with chopped parsley.

Additional Notes

Fresh peas are far better than frozen