Lamb Navarin Recipe
Richard Corrigan's lamb navarin recipe is a take on the classic French stew and is full of rustic flavour from braised lamb, garlic, anchovy and turnip.
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Cooking tools:
- Dutch oven
- Stove
- Wooden spoon
Ingredients
- 1 shoulder of lamb, deboned
- 200g of garlic cloves, peeled
- 10 anchovy fillets
- 1 tbsp of tomato paste
- 700ml of white wine
- 1.5l lamb stock, or chicken stock
- 10 baby turnips, cleaned and peeled
- 1 carrot, peeled and cut into 2cm dice
- 150g of haricot beans, cooked
- 1 bouquet garni
- olive oil
- parsley, chopped
- mint, chopped
- marjoram, chopped
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