Navarin of lamb - Economy Gastronomy recipie help!

SkintMonkey

My husband went out and bought the ingrediants to make Navarin of lamb after he saw it on Economy Gastronomy a week or so ago. Thing is, he didn't print of the recipie instructions, only noted down what ingrediants were needed.

Problem is the BBC's website for this bit has gone down, husband is panicking as neither of us are particularly confident cooks and he is saying that he must use that particular recipie not the other hundred Navarin of lamb ones which are on the internet.

Did anyone by chance copy it/save it??

Skint_Catt

On google you can click on the cached version of the website;
http://209.85.229.132/search?q=cache:I4ffiugTStoJ:www.bbc.co.uk/food/recipes/database/navarinoflamb_91968.shtml+Navarin+of+lamb+economy+gastronomy&cd=1&hl=en&ct=clnk&gl=uk

Ingredients
1.2kg/2½ lb neck fillet of lamb, cut into 7.5cm/3in cubes
1½ tbsp flour
4 tsp vegetable oil
1 onion, peeled, chopped
1 whole garlic head, cut in half horizontally
350ml/12fl oz white wine
300g/10½oz canned chopped tomatoes
3-4 sprigs fresh thyme, leaves only
3-4 sprigs fresh rosemary, leaves only
500ml/17fl oz cold lamb or chicken stock
For the vegetables
450g/1lb mixed seasonal vegetables, peeled, chopped into equal-sized pieces
50g/2oz butter
200-250g/7-9oz mashed potatoes, to serve


Method
1. Sprinkle the flour onto a plate and dredge the lamb cubes in it until completely covered.
2. Heat one teaspoon of the vegetable oil in a large, heavy-based casserole over a medium heat. Add a third of the lamb cubes and fry for 6-8 minutes, stirring occasionally, until golden-brown on all sides, being careful not to overcrowd the pan. Remove from the pan with a slotted spoon and set aside on a warm plate.
3. Repeat the process twice more with the two more teaspoons of the oil and remaining batches of lamb cubes until all of the lamb is browned.
4. Add the remaining teaspoon of oil to the pan the lamb was cooked in and heat over a medium heat Add the onions and garlic and fry for 4-5 minutes, or until golden-brown.
5. Add the wine and bring the mixture to a simmer. Continue to simmer for 6-8 minutes, or until the volume of liquid has reduced by half.
6. When the wine has reduced, add the chopped tomatoes and herbs and stir well. Return the mixture to a simmer, then continue to simmer for a further 4-5 minutes, or until the volume of liquid has reduced by half.
7. Add the cold stock and the reserved browned lamb pieces (add a little more water if the stock does not cover the lamb pieces).
8. Heat the pan contents until simmering, cover the pot and simmer gently for 1½ hours, stirring occasionally, or until the sauce has thickened and the lamb is tender.
9. Meanwhile, for the vegetables, cook the vegetables for 2-3 minutes in a pan of boiling, salted water. Drain well.
10. Heat the butter in a pan over a high heat. Add the blanched vegetables and fry for 1-2 minutes, or until the butter has melted and coated the vegetables, and the vegetables are tender.
11. To serve, divide the mashed potatoes equally among four serving plates. Spoon over the navarin of lamb. Top with the cooked mixed vegetables.

xxvickixx

It did look good didn't it! I wish my DH would cook it for me. Hope it goes well.

SkintMonkey

Thanks soooooo much Skint Catt!

Skint_Catt

No worries - enjoy!

gingin_2

Glad you found the recipe. I didn't watch the program but I made a very similar version at the weekend. Not sure if you have time to do it, but mine included marinading the lamb in the wine garlic, onion and herbs for 24 hours, then draining it off and reserving the marinade to add in as you would the wine. The meat was amazing and the fridge smelt wonderful for that 24 hours!