This navarin of lamb makes the perfect French-inspired dinner.
Ingredients
- 2kg lamb grilling chops, trimmed
- 30g butter
- 2 slender leeks, trimmed, halved, washed
- 2 garlic cloves, crushed
- 1 1/2 tablespoons plain flour
- 4 cups Massel beef stock
- 8 sprigs thyme
- 3 dried bay leaves
- 1/3 cup flat-leaf parsley leaves, chopped
- 2 bunches baby turnips, peeled, trimmed
- 1 bunch Dutch carrots, peeled, trimmed
- 3 small parsnips, peeled, roughly chopped
Method
- Step 1Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
- Step 2Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
- Step 3Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
- Step 4Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2318 kj
Energy
39g
Fat Total
17g
Saturated Fat
3g
Fibre
42g
Protein
137mg
Cholesterol
601.08mg
Sodium
4g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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