Navarin d’agneau (French lamb stew)
2
Points®
Total time: 2 hr 50 min • Prep: 20 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
The French really know how to whip up dishes with such complex flavours from such simple ingredients. Try this dish for dinner and you will fall in love with it.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
800 g
Brown onion
1 medium, chopped
Garlic
3 clove(s), crushed
Dried bay leaf
1 whole
Fresh thyme
4 tsp, (sprigs)
Sweet-style white wine
⅓ cup(s), (80ml), dry
Canned diced tomatoes
400 g, (1x400g can)
Baby potatoes
500 g, (chat)
Baby carrot
10 individual, (2 bunches)
Spring onion(s)
10 individual, (2 bunches), trimmed 5cm above bulb
Snow peas
150 g
Frozen green peas
½ cup(s), (60g)
Fresh flat-leaf parsley
2 tbs, finely chopped
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Reheat same pan over medium heat. Add chopped onion, garlic, bay leaf and thyme and cook, stirring, for 5 minutes or until onion has softened. Add wine and bring to the boil. Return lamb to pan with tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours.
3
Add potatoes and simmer, covered, for 20 minutes. Add carrot and spring onions and simmer, covered, for 15 minutes. Add peas and simmer, covered, for 5 minutes or until lamb and vegetables are tender. Serve sprinkled with parsley.
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