Spring Lamb and Vegetable Stew
Lamb Recipes: Spring Lamb and Vegetable Stew Recipe
Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season’s lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, then hand round a basket of crusty French bread. Serves 4.
2 tbsp extra virgin olive oil
1 large onion, chopped
1 garlic clove, finely chopped
500 g lean boneless leg of lamb, trimmed of all excess fat and cut into cubes
150 ml dry white wine
2 cups (500 ml) chicken stock, preferably homemade
1 bay leaf
1 sprig of fresh thyme
Preheat the oven to 180ºC. Heat the oil in a large flameproof casserole dish, add the chopped onion and garlic and cook, stirring, for 5 minutes or until softened. Add the cubes of lamb and cook for 5 minutes or until browned on all sides, stirring so they colour evenly.
Add the wine, stock, bay leaf, thyme, potatoes, carrots and pickling onions. Season with salt and pepper to taste. Bring to the boil, then cover with a tight-fitting lid and transfer the dish to the oven. Cook for 1 hour.
Add the turnips and stir together. Cover the casserole dish again and continue cooking for 30–45 minutes or until the meat and vegetables are tender, adding the peas 10 minutes before the end of the cooking time.
Add the parsley and stir well. Taste and add more salt and pepper if needed.
We picked our Adelaide Hills 2008 Pinot Noir - a soft but generously-flavoured style of Pinot Noir, with rich sweet fruit in the middle palate, and subtle smooth tannins. You could also try our Limestone Coast 2006 Sangiovese, A medium-bodied red wine with a dry finish.