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Navarin of lamb in a Dutch oven
Savory recipes
Spring
1+ hour
Easy
Casserole
Cocotte en fonte
Prep time
35 minutes
Cooking time
2 hours
Serves
8 people
Method
- Brown the lamb in some fat (half butter, half oil) over high heat in your cast iron Dutch oven
- Peel, wash, and chop the large onions, crush the garlic, and make the bouquet garni
- Add the lamb, then add and sweat the onions and garlic
- Toast the flour in a hot oven for 4 to 5 minutes until golden brown
- Coat the lamb pieces with the flour
- Drench with around 2 liters (8 cups) of water or veal stock (3/4 cm above the meat)
- Add the bouquet garni and the 50 g (1.8 oz) of crushed tomatoes, then season
- Bring to a boil, cover, then cook in the oven at 100°C (212°F) for 2 hours and 30 minutes (for more tender meat) or at 180°C (356°F) for 40 minutes
- Prepare the vegetables (carrots, turnips, potatoes, and baby onions) :
Cut the carrots and turnips into small sticks and glaze
Blanch the potatoes (without cooling)
Cook the peas, green beans, asparagus, and fava beans in salted boiling water, then plunge them in ice water (cook each vegetable separately as they require different cooking times) - Remove the lamb from the cast iron Dutch oven, make sure the sauce is thick, then add the potatoes. Season as needed, cover, and cook for another 15 to 20 minutes
- Add the lamb, onions, turnips, well-drained carrots, and warmed green vegetables to the cast iron Dutch oven. Serve and enjoy!
Ingredients
- 1.2 kg (2.6 lbs) lamb shoulder or neck, cut into small pieces
- 500 g (17.6 oz) carrots
- 100 g (3.5 oz) green beans
- 100 g (3.5 oz) green asparagus
- 100 g (3.5 oz) small shelled fava beans
- 100 g (3.5 oz) small hulled peas
- 40 g (1.4 oz) garlic
- 500 g (17.6 oz) turnips
- 150 g (5.3 oz) large onions
- 250 g (9 oz) baby onions
- 750 g (26.5 oz) potatoes
- 1 bouquet garni (parsley, thyme, bay leaf)
- 50 g (3 and 1/2 tbsp) butter
- 50 g (1.8 oz) flour
- 50 g (1.8 oz) crushed tomatoes
- Salt, pepper, sugar
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Dutch oven
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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