Navarin of lamb

Inspired by the slow cooking movement

A winter warmer or easy one-pot meal, this classic navarin is rich and deep. Arrowroot is used as a thickener, which does not mask flavours like normal flour because it is used in much smaller quantities. The same result can be achieved with 0.2 g xanthan gum.

Time

3 hours total: 50 minutes attended, 2 hours 10 minutes unattended

Storage notes

keeps well in the fridge for 5 days and can be frozen

Difficulty

easy

Yield

2400 g (servings 6 –10)

Ingredients

Weight

Volume

Procedure

Lamb shoulder

1250 g

750 g after prepping

Preheat oven to 160°C / 320°F.

Debone and trim of all excess fat. (Keep bones for stock and reserve any offcuts of fat which contain meat.)

Cut into large 1" / 2.5 cm chunks.

Pat dry.

Oil, peanut

25 g

2 tbsp

Sauté the lamb pieces in a casserole over high heat until lightly browned. Work quickly, in batches, ensuring not to overcrowd the pan.

(Alternatively, deep fry in 205°C / 401°F oil for 20 seconds. Drain excess oil and dab with paper towel.)

Remove the meat after each batch and set aside.

Offcuts from lamb A

100 g

⅖ cup

Sauté over high heat until dark brown to create fond and render fat.

Strain the meat, keeping the oil. Discard meat.

Rendered fat C

25 g

2 tbsp

Middle cut lean bacon

84 g

3 slices

White onion, chopped

110 g

1 medium

Garlic, minced

9 g

3 cloves

Sauté until light golden.

Lamb stock

125 g

½ cup

Deglaze.

Tomato paste

32 g

2 tbsp

Add to pot and stir to combine.

Lamb stock

375 g

1⅗ cup

Arrowroot flour

1.3 g

Add to pot.

Mix thoroughly to combine until thickened slightly.

Leek, roughly chopped

75 g

2 large

Spring onions, stems removed

75 g

10 small

Carrots, roughly chopped

150 g

50 slice

Thyme

2.4 g

3 tsp

Add to pot along with reserved meat B.

Cover and set in the oven for 30 minutes.

Complete process I.

Uncover and skim any fat.

Olive oil

4.5 g

1 tsp

Salt

2.25 g

⅖ tsp

Potatoes, peeled and sliced

600 g

4 large

Mix the oil and salt.

Coat potatoes.

Set aside.

Salt

1.5 g

4 dash

Pepper

0.6 g

6 dash

Season.

[

Stir gently to combine.

]

Arrange the sliced potatoes, slightly overlapping, on top of the contents of the pot, like a raft. There will be several layers of potato.

Gently push down on the raft of potatoes so that a small amount of liquid squeezes through and glazes the potatoes.

Replace the lid and return to oven for 45 minutes.

Increase the oven temperature to 190°C / 374°F.

Remove lid and return to oven for 25 minutes, or until the potatoes are lightly golden.

Making ahead

Debone the lamb A. Chop the carrots and bacon. Pick the thyme.

Nutrition

Serving size 400 g; calories 591.7 kcal, kilojoules 2477.3 kJ, protein 46.2 g, carbohydrates 22.2 g, sugar 4.4 g, fat 33.5 g, saturated fat 13.1 g, unsaturated fat 27.2 g, trans fat 0 g, fiber 2.9 g, cholesterol 153 mg,

Type stew

Author bhsimon

Yield

Servings

–

Serving size 240–400 g

Serve	Per serve
Energy (kcal)	591.7
Energy (kJ)	2477.3
Protein (g)	46.2
Fat (g)	33.5
Carbs (g)	22.2
Sugars (g)	4.4
Fiber (g)	2.9
Sodium (mg)	596.4
Cholesterol (mg)	153

Full details