Navarin of lamb with chantenay carrots & spring vegetables
Leg or shoulder of lamb with sweet carrots and spring vegetables is a great Sunday dish, just make sure you've got a big helping of reducurrant jelly handy
What you need:
- 1 kg diced leg or shoulder of lamb
- 450g Chantenay carrots
- 250g potatoes peeled and cut into chunks
- 60g frozen peas
- 1 courgette cut into chunks
- 1 leek, washed and cut into rounds
- 8 shallots, peeled
- 1 sprig of thyme
- 1 bay leaf
- 1 small sprig rosemary
- 500ml lamb or chicken stock
- 250ml white wine
- 2 tbsp vegetable or olive oil
- 1 tbsp redcurrant jelly
- 1 tbsp tomato puree
- Sea salt and black pepper
- Knob of butter
- 2 tsp of cornflour to thicken in 80ml water
What you do:
- Preheat the oven to 160ËC/300ËF/Gas Mark 3-4.
- Heat the vegetable oil in an ovenproof dish or casserole suitable to fry the lamb in. Season the diced lamb with salt and pepper and seal the meat in batches, then keep warm.
- Drain the oil, and add the butter. Then add the shallots, potatoes and carrots, and fry gently for 2-3 minutes, making sure the butter does not burn and the vegetables just start to colour. Add the tomato puree and garlic and fry with the vegetables for a further minute, then add the lamb, white wine and herbs, reduce for 3 minutes. Add the stock and redcurrant jelly, bring to the boil and then cover and place in the oven for 1 ¾ hours, stirring occasionally.
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Chantenay is a small sweet variety of carrot with crisp, orange flesh and a tender texture. Five Chantenay carrots count as one portion towards the recommended five portions of fruit and veg we should eat each day.
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