Navarin of Lamb with minted peas & Gremolata
Navarin of Lamb with minted peas & Gremolata

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, navarin of lamb with minted peas & gremolata. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

As soon as the butter foams, add half the lamb and fry until browned on all sides. This is important to the colour of the stew. Lift onto a plate, then brown the remaining lamb. Richard Corrigan's lamb navarin recipe is packed with flavour from caramelised garlic, herbs and anchovies.

Navarin of Lamb with minted peas & Gremolata is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Navarin of Lamb with minted peas & Gremolata is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook navarin of lamb with minted peas & gremolata using 19 ingredients and 6 steps. Here is how you cook it.

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

Just before the lamb is ready, heat the remaining oil in a large frying pan over medium heat. Add the mushrooms and cook until golden and tender. Drain, then stir the mushrooms and peas into the lamb stew. To serve, spoon the navarin onto individual plates and sprinkle.

Instructions 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…

Drain, then stir the mushrooms and peas into the lamb stew. To serve, spoon the navarin onto individual plates and sprinkle. This is an excellent way of serving middle neck of lamb. I like it best made in the summer with new potatoes, but it can be made in the winter using chunks of old potatoes instead. This recipe first appeared in Delia's Frugal Food.

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