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

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, navarin of lamb with minted peas & gremolata. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Navarin of Lamb with minted peas & Gremolata is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Navarin of Lamb with minted peas & Gremolata is something that I have loved my entire life. They are fine and they look wonderful.

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. Stir in the turnip or swede, carrot, potato, tomatoes and bouquet garni.

To begin with this recipe, we have to first prepare a few components. You can cook navarin of lamb with minted peas & gremolata using 19 ingredients and 6 steps. Here is how you can achieve that.

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

A 'navarin' is a French stew, traditionally served in the spring with seasonal vegetables, and well-loved for its inclusion of turnips, or 'navets'. My navarin of lamb is made with lamb breast, including bones and cartilage This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist. Adapted from Tender: A Cook and His Vegetable Patch, these Lamb Steaks with Peas and Mint are served with a purée of a springier vegetable—sweet peas. Briefly boiled until their sugars release, buzzed in the blender with leaves of mint and melted butter, these peas would be wonderful with just about anything grilled—scallops, sausages, steaks, or lamb.

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…

Adapted from Tender: A Cook and His Vegetable Patch, these Lamb Steaks with Peas and Mint are served with a purée of a springier vegetable—sweet peas. Briefly boiled until their sugars release, buzzed in the blender with leaves of mint and melted butter, these peas would be wonderful with just about anything grilled—scallops, sausages, steaks, or lamb. 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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