Spring lamb stew
Ingredients to serve 4-6
Friday 06 April 2012
1kg lamb neck, cut into pieces
2 cloves of garlic, crushed to a paste
1 onion, finely chopped
1 tablespoon olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
100g fresh or frozen peas
100g green beans, chopped
Salt and pepper
For the fashion-conscious, the arrival of spring in Paris means that it's out with the winter wardrobe and in with the spring one.
The same goes for stews. Forget your winter boeuf bourguignon – it's so last season! Navarin printanier, a lamb stew made with fresh vegetables, is what should be bubbling away in your kitchen now.
Preheat the oven to 160C. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (a cocotte).
Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top.
Once all the scum has been removed, cover the pan and transfer to the oven. Cook for 1 to 2 hours or until the meat is tender.
Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
Take the casserole out of the oven and remove the bay leaf and the sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.
For an English twist, serve the stew with some mint sauce.
Taken from 'The Little Paris Kitchen – Classic French Recipes With a Fresh and Simple Approach' by Rachel Khoo (Michael Joseph, £20).
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