Seasonal recipe: Spring lamb stew
Spring lamb stew
This typically French gourmet dish combines lamb born a few days ago and vegetables from the garden.
Served in terracotta, a country dish that is delicious.
DDR
Swiss, French, British, New Zealand lamb? Butchers or supermarkets offer a variety of sources that do not all have the same qualities. The top of the range is occupied by milk-fed lamb from the Pyrenees, at a very high price, but with succulent flesh. It is also not easy to find. For this recipe, animals raised in Limousin or in the Sisteron region will be beyond reproach. The Swiss lamb, if the butcher has high quality suppliers, will also delight your taste buds. You can avoid New Zealand or Australian meats, which are much less interesting. As for the word navarin which designates this typically French dish, it was Antonin Carême who had the idea after the victory of a naval battle in 1827 in the bay of navarin in Greece. He was a renowned cook at that time. He probably wanted to mark a particular era by making this recipe.
Ingredients for 4 persons
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A nice shoulder of lamb
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100g onions
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2 dl of white wine
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2 tablespoons of tomato puree
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2.5 dl of veal stock
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2.5 dl chicken stock
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Parsley, thyme
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500g turnips
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800g potatoes
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250g carrots. 125 g pearl onions
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20g butter
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1 teaspoon of sugar
Preparation
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Trim and cut the lamb into large cubes.
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Chop the onions. Peel the baby onions.
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Sear the pieces of lamb in the oil in a casserole dish. When golden, remove them to a plate.
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Throw the chopped onion, parsley and thyme into the pan. Sweat for a few minutes, add the tomato puree, mix. Deglaze with white wine, moisten with the veal and poultry stock.
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Return the meat to the casserole. Skim and simmer for one hour.
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Meanwhile, peel and cut the turnips, potatoes and carrots into cubes. Cook them in water with butter added. Take them out when they are still firm.
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Prepare the pearl onions, install them in a sauté pan with butter and sugar. Lay a sheet of parchment paper over the onions. Let them confit over low heat.
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When the lamb is cooked, add turnips, carrots and potatoes to the casserole. Continue cooking for a quarter of an hour.
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Add the pearl onions and cook for another five minutes. The dish is ready, it will marry superbly with a Geneva Gamaret.
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