NAVARIN PRINTANIER (NAVARIN OF LAMB)
Traditionally, this recipe would contain new potatoes. You can cook them separately or just enjoy the carrots and turnips.
NUTRITION FACTS (per serving) Calories 746 | Total Fat 52g | Sat Fat 23g | Carbs 22g | Fibre 6g | Protein 48g
Serves 4 1kg (2¼lb) boned shoulder of lamb or neck fillet, cut into chunks 3 tbsp extra-virgin olive oil 1 large onion, quartered 70g (2½oz) tomato puree 400g (14oz) can plum tomatoes, chopped 1 large garlic clove, roughly chopped 500ml (17½fl oz) vegetable stock Pinch of cayenne Sprig of rosemary (or 1 tsp dried) Sprig of thyme (or 1 tsp dried) 1 bay leaf 10-12 small carrots, topped, tailed and scrubbed 6 baby turnips, scrubbed and halved Bunch of parsley, chopped, to serve Salt and freshly ground black pepper, to taste Season the lamb, then brown in a heavy-based pan with the lid on. Set the lamb aside in a warm place. Pour off the fat from the pan.
In the same pan, heat the olive oil and cook the onion until soft, then add the tomato puree, tomatoes, garlic and stock. Add black pepper, a pinch of cayenne pepper, the rosemary, thyme and bay leaf.
Cover and bring to the boil, turn the heat down and simmer for 15 minutes. Add the carrots and turnips, cover, and simmer for another 10 minutes.
Return the meat to the pan, bring everything back to the boil then simmer with the lid on for about 1 hour until the meat is tender and the vegetables well cooked. If the dish looks too watery, leave the lid off for the last 10 minutes. Serve with chopped parsley.