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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, navarin of lamb with minted peas & gremolata. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Navarin of Lamb with minted peas & Gremolata. Navarin is a french term for ragout. Stir in the turnip or swede, carrot, potato, tomatoes and bouquet garni. Stir two to three times during cooking.

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

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

For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Add the potatoes and carrots, and cook,. Drain and immerse in cold water.

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…

Add the potatoes and carrots, and cook,. Drain and immerse in cold water. Skillet above: drain and return lamb pieces to skillet. Turn lamb on low and add cognac. Add a splash of olive oil to a large, heavy-based pan and place over a high heat In a small bowl mix the parsley, olive oil, sea salt, pepper and garlic.

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