NAVARIN D’AGNEAU



  • 1.2 kg (2.65 lbs) lamb neck
  • olive oil
  • 1 fresh onion
  • 1 stalk of celery
  • 1 bouquet garni flour
  • ground pepper
  • for the vegetables
  • 1 bunch of new carrots
  • 1 bunch of radishes
  • 1 bunch of turnips
  • 6 baby fennels
  • 6 mini zucchini
  • 250 g (0.55 lbs) peas
  • 1 knob of butter

Fry the necklace pieces in a casserole dish with a drizzle of olive oil. When they are golden brown, add the chopped onion and celery, the bouquet garni, sprinkle with flour, salt, pepper, stir, then pour 40 cl of water, cover and simmer for 1 hour.

Meanwhile, prepare the vegetables: peel the carrots, cut them into sections, wash the radishes and remove the tops, brush the turnips keeping the small tail, cut the fennel in 4, peel the zucchini every other row and cut -them also in 4. Wash all the vegetables and add them with the peas in the casserole after an hour of cooking, except the zucchini which you will add 30 minutes only before the end, then let simmer over low heat again 1 hr. Add a knob of butter before serving.


 

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