I have always said I love boots, scarves and sweaters - now is the time I am getting to wear all those lovelies. What we need here is a warming meal, something hearty that sticks to the ribs and warms the kitchen too.
Navarin of lamb is just the ticket for anyone in cold climates right now. (And if you aren't vegetarian of course) I had to share this recipe as it came out so well. Come share a bowl with us!
Navarin of Lamb
2 1/2 pounds boneless lamb shoulder
2 tablespoon olive oil
3 tablespoons chopped green onions, white part
2 tablespoons all-purpose flour
2 cups water
1 can (14.5 ounces) tomatoes, drained, chopped
1/2 cup dry white wine
1 large clove garlic, minced
1/4 teaspoon dried leaf thyme
1/2 teaspoon dried parsley flakes
1 bay leaf
salt and pepper
6 medium carrots, cut in 1-inch slices
4 medium white turnips, quartered, or 1 small rutabaga, cut in 1 1/2 to 2-inch chunks
12 small white onions, peeled, or frozen
3 tablespoons butter
Method
Cut lamb shoulder into 1-inch cubes and brown in oil in a Dutch oven or stock pot. Add green onions and lightly brown; add flour and stir.
Add water, tomatoes, wine, garlic, thyme, parsley, and bay leaf. Simmer for 45 minutes; remove meat and strain liquid into a bowl. Place lamb back in pot and add strained liquid. Season to taste with salt and pepper.
In a large skillet, melt butter over medium low heat. Add carrots, turnips, onions to skillet; cook, stirring, until vegetables are lightly browned. Add to broth and lamb in the large pot.
Cover and simmer lamb stew for 30 to 45 minutes, or until tender, adding more water or bouillon if necessary. Skim off fat; serve this lamb stew with good bakery bread.
I am open and welcome to anyone's suggestions on their go-to winter meals. Something hearty and hot!
If you try this I hope you enjoy!
Tina
This sounds so comforting!! I've never cooked lamb before and am not even sure I could find it in my local grocery store? But it looks delicious. We can't really complain about the winters in Dallas but it does feel as though it's been a cold winter! With likely two more months to go. Makes you appreciate the spring, right??
ReplyDeleteThanks Trish. We are.big fans of lamb, roasted or in kebabs or ground. You are in beef country so you may find it hard to find lamb!
ReplyDeleteThanks for visiting
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ReplyDeleteI always think it's harder for balmy weather people to get slapped with freezing temperatures. Doesn't seem fair. We are back and forth this week with weather in the 60s and 30s.
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ReplyDeleteYum lamb. You know you can but this as takeout in French supermarkets from the deli counter! I wish ...
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