Navarin of lamb is a brown lamb stew. When the meat for a stew is browned and then cooked it will produce a richer tasting stew. The vegetables for this type of stew are cut jardiniere to improve appearance when served. This is an excellent choice for luncheon menu.
Cut the carrots and turnip jardiniere (1 in by 1/4 in) with a French knife
Slice the celery on a bias against the grain with a French knife.
Cut the boneless lamb shoulder into 1 inch cubes with a French knife.
Drain the tomatoes and onions. Save the tomato juice for use in another preparation.
Cook the frozen peas in a sauce pan in boiling salt water.
Prepare the brown stock.
Preheat oven to 375F-190 °C.
Pour the oil into a large braising pot, heat.
Add the cubes of lamb and brown thoroughly.
Add the flour and blend in thoroughly with a kitchen spoon, making a roux. Cook for 5 minutes [or stew will have a raw flour taste].
Add the brown stock stirring constantly with a kitchen spoon until liquid becomes thick and slightly smooth.
Add the bay leaves and marjoram, cover and place in the oven at a temperature of 375F-190 °C until the cubes of meat become tender. Do not overcook the lamb as it will lack appearance when served.
Boil the carrots, celery and turnips in separate sauce pans in boiling salt water until slightly tender. Drain thoroughly through a china cap.
When the lamb becomes tender, remove from the oven, remove the bay leaves and add the tomatoes and all the drained cooked vegetables, except the peas. [When adding the jardiniere cut vegetables to the stew, stir in gently so vegetables will not be broken.]
Bring stew to a boil, checking seasoning and consistency. Remove from the range and place in a deep steam table pan.
Dish up into casseroles with a 6-8 oz ladle. Garnish each portion with the cooked peas.
G. Haines (Second Edition) ISBN0-8269-4422-1
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