TBT Recipe: Navarin of Lamb
Hearty and lamby Navarin of Lamb with turnips, parsnips, potatoes, and a rich broth—perfect for cold winter nights. Serves 6.
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Cooking tools:
- Dutch oven
- Skillet
- Saucepan
- Oven
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cup olive oil
- 4 tablespoons butter
- 2 ¼ pounds shoulder of lamb, diced
- Salt
- black pepper
- ½ cup brandy
- 2 tablespoons cornstarch
- 2 onions, sliced
- 4 carrots, diced
- 7 ounces young turnips, chopped
- 4 garlic cloves, crushed
- 1 teaspoon rosemary leaves
- 1 bay leaf
- ¼ cup sherry vinegar
- 2 tablespoons tomato puree (paste)
- 2 cups lamb stock or beef stock
- 2-5 cups snow peas, whatever density of flavor you prefer
- 1 tablespoon roughly chopped parsley, to serve as garnish [optional]
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