Ideas For Prepare Appetizing Navarin of Lamb with minted peas & Gremolata

Navarin of Lamb with minted peas & Gremolata. This French lamb stew is packed with onions, peas, and root vegetables. We based our version of this French lamb stew on a recipe used in courses at the International Culinary Center in New York City. Lamb navarin with mushrooms and peas (navarin d'agneau aux champignons et petit pois). (Benito Martin).

I found this in an Aussie magazine, and it looks pretty good to me. Place the lamb on a rack in a baking dish. Place the mint, garlic, vinegar and sugar in a food processor and work until a paste forms. You can Cook Navarin of Lamb with minted peas & Gremolata using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Navarin of Lamb with minted peas & Gremolata

1. Lets Go Prepare 500 gm of good quality diced lamb (I used shoulder).
2. It's 1 of large onion diced.
3. Lets Go Prepare 2 of celery stalks diced.
4. It's 2 of carrots diced.
5. What You needis 4 of large vine tomatoes diced.
6. What You needis 1 tbsp of tomato purée.
7. What You needis 1 tsp of marjoram.
8. What You needis 4 cloves of garlic chopped.
9. What You needis 500 ml of brown stock (I used chicken).
10. Lets Go Prepare 2 tsp of fresh Rosemary chopped.
11. It's 3 of medium potatoes diced (I used my favourite Desiree).
12. What You needis 1 of turnip diced.
13. What You needis 1 cup of petit pois peas.
14. What You needis 2 tsp of fresh mint chopped.
15. What You needis of Zest & juice of 1 lemon.
16. What You needis 2 tbsp of olive oil.
17. It's 1 clove of garlic crushed.
18. It's 1 tbsp of chopped parsley.
19. Lets Go Prepare of S & P.

Add the olive oil slowly to the mixture adding a little more if. Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides. Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyo.

Navarin of Lamb with minted peas & Gremolata instructions

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....

Rack of Lamb with Artichokes, Purple Potatoes and Licorice. Braised Lamb Shanks with Peas, Mint & Rhubarb. Gordon combines baby veg and tender meat in his lighter version of the French stew, Navarin of lamb. You can make a winter version of this dish using venison fillet instead of lamb, cubes of root vegetables instead of spring vegetables and fresh thyme leaves. A classy stew that is a real treat with Jersey royals.