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Lamb navarin

by Richard Corrigan
  1. Welsh Lamb navarin
Item 1 of 1
  • Main
  • medium
  • 4
  • 1 hour 30 minutes
★ ★ ★ ★ ★
Not yet rated

Richard Corrigan's lamb navarin recipe is packed with flavour from caramelised garlic, herbs and anchovies. A 'navarin' is a French stew, traditionally served in the spring with seasonal vegetables, and well-loved for its inclusion of turnips, or 'navets'.

First published in 2015
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Ingredients

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Lamb navarin

SAVE RECIPE

Equipment

  • Heavy based pan
  • Fine strainer

Method

1
To begin the dish, cut the lamb shoulder into 2-2.5 inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a splash of olive oil to a large, heavy-based pan and place over a high heat
2

Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat

3

Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the tomato paste, allow to cook briefly while stirring, then add the white wine and reduce by 3/4

4
Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for 1.5-2 hours
5
When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on on a medium-high heat and reduce the sauce by 1/4
6
Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for 5-8 minutes, until tender. Once cooked, return the lamb to the sauce to keep warm
7
Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately
First published in 2015
Richard Corrigan

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.

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