Navarin d’agneau aux légumes nouveaux

Serves : 4 people

Preparation : 45 minutes

Cooking : 1 hour 30

Ingredients

For the main course
28.2 oz of lamb neck cut into pieces
4 rainbow carrots It's a colorful mix of heirloom varieties, otherwise just regular carrots.
10.6 oz of turnips
5.3 oz of shelled peas If you're using unshelled peas, you'll need about 250 grams.
7 ¾ oz of sugar snap peas
3.5 oz of green beans
1 boot of spring onions
21.2 oz of new potatoes
3 tbsp of olive oil
1 tbsp of cornstarch cornstarch or, if unavailable, all-purpose flour
1 ¾ cup of water boiling

The aromatic bouquet
1 onion
4 pods of garlic
1 carrot
1 bouquet garni thyme, bay leaf, parsley
salt, pepper

Kitchen utensils
cast-iron casserole
chef's knife
vegetable brush

Instructions

Cooking lamb

Heat a little oil in a Dutch oven and brown the lamb pieces on all sides.
Once the meat is well browned, remove it from the Dutch oven and set it aside.
Meanwhile, prepare the bouquet garni: peel and finely chop the onion and garlic.
Rinse the carrot and scrub it clean with a vegetable brush (no need to peel it—you’ll lose flavor and vitamins).
Pour the fat from the pot into a bowl and let it cool before throwing it away.

Don't pour the fat directly down the sink—you'll clog it!
Finely chop the onion, garlic, and carrot, then sauté them in the pot used to cook the lamb so they absorb the meat juices.
Return the lamb to the pot, add the bouquet garni, season with salt and pepper, then pour in the boiling water.
Cook covered over low heat for an hour and a half.

Cooking vegetables

While the lamb is cooking, shell the peas, trim the green beans, rinse and scrub the remaining carrots, and peel the turnips.
Cut the turnips into chunks and the carrots into sticks.
Rinse the spring onions, remove the outer layer, trim the green tops, but leave the bulb intact.
Add the onions, carrots, and turnips to the pot with the meat and cook for 15 minutes.
Peel the potatoes and cut them into fairly large pieces.
Next, add the peas, green beans, and potatoes.
Cook for another 15 minutes.

Service

Check to see if the lamb is cooked through; the meat should be tender.
Remove the pieces from the pot and arrange them on a serving platter.
Arrange the vegetables around them.
Scoop out a little of the cooking liquid and strain it through a strainer.
Drizzle it over the navarin and serve hot.

Notes

WHAT WINE SHOULD YOU PAIR WITH THIS LAMB NAVARIN? A fruity, relatively young red, such as a Beaujolais, or a southern French wine, such as a Collioure, a Fronton, or a Côtes du Rhône.