How to Make Quick Navarin of Lamb with minted peas & Gremolata

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, navarin of lamb with minted peas & gremolata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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This classically French lamb stew—packed with onions, peas, turnips, carrots, and potatoes—is based on the one taught at the French Culinary Institute. Lamb navarin with mushrooms and peas (navarin d'agneau aux champignons et petit pois). (Benito Martin). Drain, then stir the mushrooms and peas into the lamb stew. Navarin features lamb alongside a host of vegetables, typically including turnips (or "navet," believed to have inspired the name of the dish).

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

Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms. Add the olive oil slowly to the mixture adding a little more if. In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper.

Steps 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…

In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Gordon combines baby veg and tender meat in his lighter version of the French stew, Navarin of lamb. You can make a winter version of this dish using venison fillet instead of lamb, cubes of root vegetables instead of spring vegetables and fresh thyme leaves. Rack of lamb with balsamic gravy.

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