Ingredients
- 2kg (about 2) boned lamb shoulders
- 1 tbs olive oil
- 30g (11/2 tbs) butter
- 1 1/2 tbs plain flour
- 125ml (1/2 cup) dry white wine
- 750ml (3 cups) chicken stock
- 1 tbs tomato paste
- 3 garlic cloves, peeled, lightly crushed
- 1 large fresh rosemary sprig, cut into 8cm lengths
- 16 (about 600g) chat (small coliban) potatoes, halved
- 2 bunches spring onions
- 1 bunch baby carrots, trimmed, halved lengthways
- 300g green beans, topped
- 1/4 cup fresh continental parsley leaves
- Crusty French bread, to serve
Description
Navarin Of Lamb Recipe - Trim The Lamb Of Any Excess Fat And Cut Into 2-3cm Pieces. Heat The Oil And 20g (1 Tbs) Of The Butter In A Large Heavy-based Saucepan Over High Heat. Add One-third Of The Lamb...
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