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Navarin of lamb printanièr
Fruit and vegetables
2
onions
, each cut into 6 wedges
4
garlic
cloves: 3 thinly sliced, 1 chopped
1 large
carrot
, peeled and roughly chopped
2
thyme
sprigs
8 small
new potatoes
, scraped
8 button onions or small
shallots
, peeled
8 spring
carrots
, tops trimmed and scraped
2 small
turnips
, cut into quarters
50g/1¾oz French
green beans
, topped, tailed and halved
8–10
mint
leaves, finely chopped
900g/2lb
floury potatoes
, peeled and cut into chunks
Tins, packets and jars
1 litre/1¾ pints
chicken stock
Cooking ingredients
2 tbsp
sunflower oil
1 tsp
sugar
2 tbsp
flour
1 tbsp
tomato purée
2
bay leaves
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
50g/1¾oz
butter
milk
, to taste
Meat, fish and poultry
1 boned shoulder of spring
lamb
, approx 1.5kg/3lb 5oz
Other
50g/1¾oz fresh
peas
Back to recipe
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