Give your spring mealtimes a lovely French twist by making this lamb stew. Rachel Khoo, star of BBC show The Little Paris Kitchen, gives us her easy take on what the French call Navarin d’agneau
- 1kg lamb neck, cut into pieces
- 2 cloves of garlic, crushed to a paste
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 bay leaf
- 2 sprigs of thyme
- 4 carrots, cut into chunks
- 100g fresh or frozen peas
- 100g green beans, shopped
- Salt and pepper
Preheat the oven to 160°C/320°F/Gas Mark 3. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½ – 2 hours or until the meat is tender.
Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.
Top tip for making Rachel Khoo’s spring lamb stew
For an English twist, serve the stew with some mint sauce