lamb navarin with summer vegetables

This is an off-the-cuff version of French lamb stew, usually made with tiny turnips and potatoes and the first peas of Spring. Don't be put off by the steps - it actually doesn't take much time at all. You saute, pop in the oven with herbs and broth ( wine or beer optional), sieve, and briefly cook again before serving. What you get is a heady, herby broth with chunks of tender lamb and slightly crunchy sugar snap peas and carrots. Mine is a version of Julia Child's from Mastering the Art of French Cooking.

Preheat oven to 350F.

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1 pound of lamb ( I used a center leg slice, which had almost no fat )

2 T. olive oil

1 T. unsalted butter

kosher salt

fresh pepper

a three or four inch sprig of rosemary

1/2 t. thyme

1 T. flour

2 cups beef stock

1 cup beer ( I used Corona, which was all I had) Or wine.

1 cup canned plum tomatoes

2 cloves garlic, peeled and smushed gently

2 bay leaves

1 large onion, peeled, halved, and cut into slices

Heat the olive oil and butter in a medium skillet. Cut the lamb into 1 inch chunks and pat dry with paper towels.

Saute the lamb in small batches, browning on two sides. Remove lamb to a casserole as you saute, continue until all the lamb is sauteed.

Sprinkle the lamb with salt, pepper, thyme, and flour and toss.

Add the beef stock, optional beer, rosemary, tomatoes, garlic, bay leaves, and onion.

Cover and slide into the oven.

Cook for one hour.

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Set a sieve over a large bowl and drain the Navarin. Cool, and pick out the lamb chunks.

Pour the broth into a saucepan, add the lamb chunks again and add:

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1 1/2 cups peeled, cut carrots

another sprig of rosemary

another 1/2 t. thyme

salt and pepper

1 T. unsalted butter

Simmer until carrots are barely tender, then add:

1 1/2 cups sugar snap peas

Cook a few minutes then serve with a nice crusty bread ( and maybe a cool Corona).

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Hope you're enjoying your summer ♥

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