Navarin of Lamb
- 1.6 kg shoulder of spring lamb cubed
- 4 tbsp olive oil
- 300 g closed cup mushrooms sliced
- 4 Large potatoes peeled, approx. 1.3kg
- 200 g baby carrots washed, root cut off
- 1 red onion peeled & sliced
- 1 onion peeled & sliced
- 1 inch butternut squash peeled, de-seeded and cut into ½cubes
- 1 leek sliced
- 4 garlic cloves peeled & minced
- 500 ml boiling water
- 1 chicken stock cube gluten free if required
- 2 tbsp tomato puree
- 2 tbsp tapioca starch or cornflour
- sea salt
- garlic granules
- white pepper
- 3 sprigs fresh rosemary
- drizzle olive oil
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Put the whole, peeled potatoes into a large pan of boiling salted water and boil for 10 minutes before draining and plunging them into cold water to cool.
- Place 1 tbsp. olive oil into a large (24cm/5 litre) ovenproof casserole dish and place over a medium to high heat. Once hot, tip in the lamb and cook until the outside has browned and the juices have evaporated, stirring occasionally then remove from the heat.
- To a large oval dish add the sea salt, white pepper, garlic granules, paprika and tapioca or corn flour and mix well. Using a slotted spoon, remove the lamb from the casserole dish and put it into the seasoned flour mixture, tossing well to ensure all the meat is thoroughly coated.
- Place the casserole dish back on the stove over a gentle heat, add 1 tbsp. olive oil and, once warm, add the sliced onions and sauté until soft and translucent before adding the leeks, mushrooms and minced garlic and continuing to cook over a moderate heat for 5 minutes. Stir in the tomato puree together with the carrots and butternut squash, mixing well until everything is well coated in the puree. Season with sea salt and white pepper, then add the lamb and stir well to combine before pouring over the chicken stock and leaving to simmer over a low heat.
- On a chopping board, slice the cooled potatoes as thinly as possible (use a mandolin if you have one) then rinse well in more cold water to remove some of the starch before draining well. Carefully arrange the potato slices over the top of the lamb so that the slices over-lap and the meat is thoroughly covered, then season the top with sea salt. Brush the potatoes with 2 tbsp. olive oil then cover with the lid or tin foil and place into the oven for 1hour and 50minutes before increasing the temperature to 200°C (fan-assisted), removing the lid and cooking for an additional 40 minutes until the potatoes are golden and crisp then remove.
- Place a small frying pan over a medium to high heat, add a drizzle of olive oil and, when hot, fry the rosemary sprigs until crisp and aromatic, then scatter over the surface of the potatoes and serve.
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