Navarin printanier

[chickenfeet]

In an attempt to pretend that spring has arrived despite the continuing freezing temperatures I cooked that quintessentially springy dish, navarin printanier, yesterday.

1.5kg lamb (boneless leg, shoulder or best end of neck)
500g potatoes
a few small turnips
3 onions
a bunch of young carrots
500g green beans (cut in 3cm pieces) or peas
clove garlic
thyme
butter or dripping
2 tbsp flour
500ml stock

Cut the lamb into squares and slice the onions. Peel the vegetables and cut into large chunks. Bash the garlic.

Heat the fat in a largew pan and saute the meat and onions until they take on some colour. Remove from the pan.

Add the flour to the fat in the pan and make a roux. Add the stock slowly mixing well to make a sauce. It should be about the consistency of a thin cream soup.

Put meat and onions back in pan, season with salt and pepper, add garlic and thyme and simmer, covered, until the meat is tender (45-60 minutes). Add the potatoes, carrots and turnips and continue cooking until tender (30 minutes or so). Add more stock or water if the sauce gets too thick. Add beans/peas and cook until tender.

Check seasoning and serve.

X-posted to gastrogasm

Comments

[shezan.livejournal.com]

It's terrifying that you're a much better French cook than I.

Sounds delicious. Just what's needed for a balmy, sunny, 67F Easter Monday in Paris...

*flees*

[shezan.livejournal.com]

PS: Dominique says: salt at the last minute, your meat will be more tender.

(I wouldn't know, but he's always right.)

[chickenfeet2003.livejournal.com]

I've never found it makes much, if any, difference. Undersalting at the beginning is wise though as it's much easier to add more than to take some out later.

[albionwood.livejournal.com]

Ditto for the pepper. Although in some cases you want to add it early so it permeates the sauce and reduces the pungency, in most cases I prefer adding fresh ground pepper right at the end.

[albionwood.livejournal.com]

Sounds great; similar to Lamb Shanks Toulouse but easier and faster.

Peas are probably more appropriate in Spring than green beans, which to me are a harbinger of summer. All the rest are seasonally appropriate.