How to Prepare Favorite Navarin of Lamb with minted peas & Gremolata

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The ingredients needed to make Navarin of Lamb with minted peas & Gremolata:

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

Season lamb with salt and pepper, and place in casserole. Brown meat well on all sides. 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.

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…

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. Navarin features lamb alongside a host of vegetables, typically including turnips (or "navet," believed to have inspired the name of the dish). We opted for little fingerling potatoes and pea tips, or the soft, abundantly flavorful leaves of the snow pea plant. Simmered with lamb meatballs in an aromatic.

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