Rich Navarin Of Lamb Recipe
This recipe for Navarin Of Lamb comes as a boon for a special person like me and may also prove to be good for you. Even though Navarin Of Lamb is an Appetizer I relish it any time of the day. Fall in love with this Navarin Of Lamb recipe from the European cuisine. Spread the taste by sharing this Navarin Of Lamb recipe with your friends.
Ingredients
3 tablespoons best-quality olive oil
1 tablespoon sweet butter
3 pounds boned lamb, cut into 1 inch cubes for stew
18 medium size pearl onions
3/4 pound snow peas, trimmed and cleaned
1/2 cup Cognac
1/4 cup sherry vinegar
2 tablespoons potato starch
2 tablespoons red currant jelly
2 tablespoons tomato paste
2 cups rich Beef Stock
1 cup dry red wine
1 medium size yellow onion, thinly sliced
4 large carrots, peeled and cut into 1 inch lengths
5 garlic cloves, peeled and crushed
1/4 cup chopped fresh parsley (reserve a bit for garnish)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 bay leaf
Directions
In a heavy skillet, heat olive oil and butter.
Over medium heat, brown lamb, a few pieces at a time.
Transfer with a slotted spoon to a deep ovenproof casserole.
Bring 2 quarts of salted water to a boil.
Cut a shallow X in the root end of each pearl onion and drop them into the water.
Cook until tender but firm, 10 minutes.
Drain, transfer to a small bowl, and cover with cold water for 10 minutes.
Drain, peel, and reserve.
Bring another 2 quarts of salted water to a boil.
Drop in the snow peas and cook for 1 minute.
Drain and plunge into ice cold water.
Let stand until cool, drain, pat dry, and reserve.
When all lamb is browned, turn off heat under skillet.
Drain the oil and return all the lamb to skillet.
Preheat oven to 350° F.
Heat the Cognac in a small saucepan.
Set skillet with lamb over low heat and pour in cognac.
Ignite Cognac with a match and let it flame for 30 seconds.
Turn off heat.
With a slotted spoon return meat to the casserole.
Add vinegar, potato starch, currant jelly, tomato paste, beef stock and red wine to the skillet and stir well.
Set over high heat and bring to a boil, stirring constantly, for 5 minutes.
Add sliced onion, carrots, garlic, parsley, rosemary, thyme, salt, pepper and bay leaf to the casserole.
Pour sauce over all, stir well, and cover.
Bake for 1 1/2 hours, uncovering casserole for last 15 minutes of baking.
Toss in snow peas and pearl onions and serve garnished with chopped parsley.
Over medium heat, brown lamb, a few pieces at a time.
Transfer with a slotted spoon to a deep ovenproof casserole.
Bring 2 quarts of salted water to a boil.
Cut a shallow X in the root end of each pearl onion and drop them into the water.
Cook until tender but firm, 10 minutes.
Drain, transfer to a small bowl, and cover with cold water for 10 minutes.
Drain, peel, and reserve.
Bring another 2 quarts of salted water to a boil.
Drop in the snow peas and cook for 1 minute.
Drain and plunge into ice cold water.
Let stand until cool, drain, pat dry, and reserve.
When all lamb is browned, turn off heat under skillet.
Drain the oil and return all the lamb to skillet.
Preheat oven to 350° F.
Heat the Cognac in a small saucepan.
Set skillet with lamb over low heat and pour in cognac.
Ignite Cognac with a match and let it flame for 30 seconds.
Turn off heat.
With a slotted spoon return meat to the casserole.
Add vinegar, potato starch, currant jelly, tomato paste, beef stock and red wine to the skillet and stir well.
Set over high heat and bring to a boil, stirring constantly, for 5 minutes.
Add sliced onion, carrots, garlic, parsley, rosemary, thyme, salt, pepper and bay leaf to the casserole.
Pour sauce over all, stir well, and cover.
Bake for 1 1/2 hours, uncovering casserole for last 15 minutes of baking.
Toss in snow peas and pearl onions and serve garnished with chopped parsley.
