Navarin of Lamb with minted peas & Gremolata
Navarin of Lamb with minted peas & Gremolata

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, navarin of lamb with minted peas & gremolata. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lamb Navarin This French lamb stew is packed with onions, peas, and root vegetables. 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'. Drain and immerse in cold water.

Navarin of Lamb with minted peas & Gremolata is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Navarin of Lamb with minted peas & Gremolata is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have navarin of lamb with minted peas & gremolata using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Navarin of Lamb with minted peas & Gremolata:
  1. Take 500 gm good quality diced lamb (I used shoulder)
  2. Get 1 large onion diced
  3. Get 2 celery stalks diced
  4. Get 2 carrots diced
  5. Take 4 large vine tomatoes diced
  6. Prepare 1 tbsp tomato purée
  7. Prepare 1 tsp marjoram
  8. Make ready 4 cloves garlic chopped
  9. Make ready 500 ml brown stock (I used chicken)
  10. Take 2 tsp fresh Rosemary chopped
  11. Make ready 3 medium potatoes diced (I used my favourite Desiree)
  12. Get 1 turnip diced
  13. Get 1 cup petit pois peas
  14. Prepare 2 tsp fresh mint chopped
  15. Make ready Zest & juice of 1 lemon
  16. Take 2 tbsp olive oil
  17. Take 1 clove garlic crushed
  18. Take 1 tbsp chopped parsley
  19. Get S & P

To serve, spoon the navarin onto individual plates and sprinkle. Heat half the oil in an oven-proof casserole over high heat. Brown the lamb, in batches until golden. Return all the meat to the pan and season with salt and pepper.

Instructions to make Navarin of Lamb with minted peas & Gremolata:
  1. Set your slow cooker to high. In a hot pan brown the diced lamb then add to the slow cooker.
  2. In the same pan on medium heat add Onion, Carrots, Celery, Garlic, & Turnip & cook till it starts to gently brown. Add chopped tomatoes & cook for 5 mins.
  3. Add the tomato purée, marjoram, garlic & Rosemary cook for a few minutes before adding the stock. Reduce by half & add to the slow cooker.
  4. Check after a few hrs remove the slow cooker lid. 20 mins before serving add frozen peas to a pan. As they start to defrost add the mint. After a few seconds remove & add to the slow cooker
  5. GREMOLATA… Using a pestle & mortar crush the garlic & stir in the lemon juice & zest with the parsley & olive oil.
  6. Check the Navarin for seasoning & serve with the Gremolata…

Brown the lamb, in batches until golden. Return all the meat to the pan and season with salt and pepper. Return lamb to pan with tomato, diced turnip, garlic and herbs. Then remove and put on a warm plate. In a large Dutch oven, heat vegetable oil over medium-high heat.

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