Navarin of lamb
Inspired by the slow cooking movement
A winter warmer or easy one-pot meal, this classic navarin is rich and deep. Arrowroot is used as a thickener, which does not mask flavours like normal flour because it is used in much smaller quantities. The same result can be achieved with
0.2 g xanthan gum.
3 hours total: 50 minutes attended, 2 hours 10 minutes unattended
keeps well in the fridge for 5 days and can be frozen
750 g after prepping
Preheat oven to 160°C / 320°F.
Debone and trim of all excess fat. (Keep bones for stock and reserve any offcuts of fat which contain meat.)
Cut into large 1" / 2.5 cm chunks.
Sauté the lamb pieces in a casserole over high heat until lightly browned. Work quickly, in batches, ensuring not to overcrowd the pan.
(Alternatively, deep fry in 205°C / 401°F oil for 20 seconds. Drain excess oil and dab with paper towel.)
Remove the meat after each batch and set aside.
Offcuts from lamb
Sauté over high heat until dark brown to create fond and render fat.
Strain the meat, keeping the oil. Discard meat.
Middle cut lean bacon
White onion, chopped
Sauté until light golden.
Add to pot and stir to combine.
Mix thoroughly to combine until thickened slightly.
Leek, roughly chopped
Spring onions, stems removed
Carrots, roughly chopped
Add to pot along with reserved meat .
Cover and set in the oven for 30 minutes.
Uncover and skim any fat.
Potatoes, peeled and sliced
Stir gently to combine.
Arrange the sliced potatoes, slightly overlapping, on top of the contents of the pot, like a raft. There will be several layers of potato.
Gently push down on the raft of potatoes so that a small amount of liquid squeezes through and glazes the potatoes.
Replace the lid and return to oven for 45 minutes.
Increase the oven temperature to 190°C / 374°F.
Remove lid and return to oven for 25 minutes, or until the potatoes are lightly golden.
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