Grass-fed Lamb Navarin Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Looking to expand your skills when it comes to preparing international cuisine? Look no further than this classic French stew, which features New Zealand grass-fed lamb and vegetables – perfect for a cozy night at home.
Tip: To peel the pearl onions, cut off the root end then cover in boiling water for 3 minutes. The skin should easily peel away.
Tip: Scroll down to watch the recipe video.
Ingredients:
- 1 lb. New Zealand grass-fed lamb medallions or boneless lamb leg, cut into 1 1/2-inch cubes (Tip: look for the Taste Pure Nature Logo)
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 1/2 cup chicken broth
- 1/2 cup white wine
- 3/4 cup canned diced tomatoes
- 1 bay leaf
- 4 springs thyme
- 1 1/2 teaspoons sugar
- 1 yellow potato, large dice
- 1 white turnip, large dice
- 1 cup baby carrots
- 1 cup pearl onions (or 1/2 regular onion, chopped)
- 1 cup green beans, cut into 1-2-inch pieces (fresh or frozen)
- Chopped parsley, for garnish (optional)
Directions:
- 1. In a small bowl, combine the flour, salt, and black pepper and stir to mix well.
- 2. Heat 1 tablespoon olive oil in a 6-qt Dutch oven or pot over medium-high heat until hot. Add the lamb in batches and brown on each side. Once the lamb is brown, add the garlic and stir for 30 seconds, or until fragrant. Reduce heat to medium-low.
- 3. Add the remaining tablespoon of olive oil and sprinkle the flour mixture over the lamb and garlic. Cook the flour for 1 to 2 minutes, or until it turns golden. Add the chicken broth and scrape up any brown bits from the bottom of the pan.
- 4. Add the wine, diced tomatoes, bay leaf, thyme and sugar. Bring to a boil then reduce to a simmer. Cover and let simmer for 1 hour or until the lamb is tender.
- 5. Remove and discard the bay leaf and thyme sprigs. Adjust the seasoning with salt and sugar, if desired.
- 6. Add the potato, turnip, carrots, and pearl onions. Cover and simmer for 10 minutes.
- 7. Add the green beans and cook for 5 to 10 minutes or until the beans are cooked through.
- 8. Garnish with parsley, if desired, and serve hot as a main dish.