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  • La Madeleine's Lamb Navarin

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    La Madeleine's Lamb Navarin
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb boneless lamb leg or possibly shoulder cut 1" cubes
    • 1 Tbsp. extra virgin olive oil
    • 1 sm yellow onion sliced
    • 3 x garlic cloves crushed
    • 1 sprg fresh rosemary
    • 2 sprg fresh thyme
    • 1 Tbsp. tomato paste
    • 2 x bay leaves
    • 5 c. beef stock
    • 2 lrg carrots peeled, and cut into 1" cubes
    • 2 lrg red potatoes unpeeled, and cut into wedges
    • 1 whl mushrooms with stems (4 ounces)
    • 2 Tbsp. red vinegar Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a medium pot, stir lamb cubes in warm oil. When well-browned, add in onions and garlic and cook till onions are golden brown. Add in tomato paste, rosemary, thyme and bay leaves and cook for another 3 min. Add in beef stock, bring to a boil and simmer for 40 min.
    2. Add in carrots, mushrooms and potatoes and simmer for another 20 min. Make sure potatoes are not overcooked. Add in vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.
    3. Serve over pasta or possibly rice.
    4. This recipe yields 8 servings.

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