Navarin of Lamb


by: Jenny Eatwell

Following the memory of a casserole I used to make some 20 years ago, although not strictly speaking authentic, all the flavours of an authentic Navarin are there.


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serves: 2-3

2 tbsp olive oil

300g lamb fillet (neck fillet is perfect), cut into centimetre thick medallions

1 onion, chopped

2 large cloves of garlic, sliced finely

8-10 small shallots, peeled

15g salted butter

20g plain flour

1 tbsp tomato puree

pinch sea salt

freshly ground black pepper

600ml strong low salt lamb stock (Essential Cuisine lamb stock is perfect for this)

2 bouquet garni

400g tin of butter beans

1 tbsp finely chopped parsley

Nutrition Facts
Navarin of Lamb

Servings Per Recipe: 2

Amount per Serving

Calories: 818

  • Total Fat: 55.6 g
  •     Saturated Fat: 20.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 132.8 mg
  • Sodium: 1293.5 mg
  • Total Carbs: 37.7 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 8.1 g
  • Protein: 40.5 g

how is this calculated?

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1.  Heat the oil in a frying pan until very hot. Gently add the lamb pieces and leave them where they fall, to gain a golden crust. Once the crust has formed, turn them onto their other side and cook for another 3-4 minutes. Remove to a casserole dish.

2.  Reduce the heat under the pan to moderate and add the onions, garlic and shallots along with a pinch of sea salt. Cook until the onion (not the shallots) is transparent and softened - around 8-10 minutes.

3.  Add the butter and, once melted, the flour and tomato puree. Stir to combine and cook gently for 2-3 minutes, taking care not to let it burn.

4.  Add one half of the stock and stir well to combine with the flour mixture without forming lumps. Add the other half of the stock mixture and stir until a smooth, thickened sauce has formed. You may need a little more stock or a little less, depending on your flour.

5.  Taste the sauce for seasoning and add more salt if required, plus a good helping of pepper, to taste.

6.  Stir in the two bouquet garni plus the drained butter beans and decant the sauce into the casserole dish.

7.  Stir to combine with the lamb, then add the lid and bake in a pre-heated oven at 160degC/325degF/Gas 3 for two and a half hours. Check the casserole contents half way through, to make sure the liquid level is still good. You can take this opportunity to give the contents a bit of a stir, making sure nothing is sticking to the bottom of the casserole.

8.  Once the cooking time is up, remove the casserole dish from the oven and add all but a pinch of the chopped parsley. Stir through and taste for seasoning, adding a little more if necessary.

9.  Serve with the remaining parsley sprinkled over, with mashed potatoes, runner beans and carrots.

Cooks' note:
Make it, make it, make it - it's delicious! LOL

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