Reference to Preparing Perfect Navarin of Lamb with minted peas & Gremolata

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To cook an extraordinary Navarin of Lamb with minted peas & Gremolata, here are the ingridients required:

1. Prepare 500 gm of good quality diced lamb (I used shoulder).
2. Take 1 of large onion diced.
3. Take 2 of celery stalks diced.
4. Get 2 of carrots diced.
5. You need 4 of large vine tomatoes diced.
6. Provide 1 tbsp of tomato purée.
7. Get 1 tsp of marjoram.
8. Provide 4 cloves of garlic chopped.
9. Use 500 ml of brown stock (I used chicken).
10. Provide 2 tsp of fresh Rosemary chopped.
11. Prepare 3 of medium potatoes diced (I used my favourite Desiree).
12. Take 1 of turnip diced.
13. Provide 1 cup of petit pois peas.
14. Provide 2 tsp of fresh mint chopped.
15. Get of Zest & juice of 1 lemon.
16. Get 2 tbsp of olive oil.
17. Use 1 clove of garlic crushed.
18. Provide 1 tbsp of chopped parsley.
19. You need of S & P.

After preparing the ingridients, next you are good to cook your appetizing Navarin of Lamb with minted peas & Gremolata by following the guidances below:

1. Set your slow cooker to high. In a hot pan brown the diced lamb then add to the slow cooker..
2. In the same pan on medium heat add Onion, Carrots, Celery, Garlic, & Turnip & cook till it starts to gently brown. Add chopped tomatoes & cook for 5 mins..
3. Add the tomato purée, marjoram, garlic & Rosemary cook for a few minutes before adding the stock. Reduce by half & add to the slow cooker..
4. Check after a few hrs remove the slow cooker lid. 20 mins before serving add frozen peas to a pan. As they start to defrost add the mint. After a few seconds remove & add to the slow cooker.
5. GREMOLATA... Using a pestle & mortar crush the garlic & stir in the lemon juice & zest with the parsley & olive oil..
6. Check the Navarin for seasoning & serve with the Gremolata....

As soon as the butter foams, add half the lamb and fry until browned on all sides. This is important to the colour of the stew. Lift onto a plate, then brown the remaining lamb. This is an excellent way of serving middle neck of lamb. I like it best made in the summer with new potatoes, but it can be made in the winter using chunks of old potatoes instead.

Recipe : Navarin of Lamb with minted peas & Gremolata

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