Navarin of lamb & spring vegetables - Good Food Middle East
Gordon combines baby veg and tender meat in his lighter version of a bistro classic
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Slotted spoon
- Wooden spoon
- Measuring spoon
- Kitchen towel
- Paper towel
- Plate
- Stove
Ingredients
- 12 baby carrots
- 12 baby turnips
- 12 baby leeks
- 80g peas, frozen are fine
- 120g podded broad beans, skinned
- 12 pearl onions or small shallots, peeled, see tips below
- 2 lamb fillets, about 700g in total, see tips below
- 3 tbsp olive oil, plus extra for drizzling
- 300ml light red wine, such as Beaujolais
- 300ml fresh chicken stock
- 50g cold butter, cut into small pieces
- bunch tarragon, leaves picked and chopped and few left whole
- 1 tbsp golden caster sugar
- 2 tbsp balsamic vinegar
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