Quick & Easy

Navarin of lamb

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.



1.In a large saucepan, heat oil; cook lamb, in batches, until browned. Remove from pan.
2.In the same pan, cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add the water, stock and wine; stir until mixture boils and thickens.
3.Return lamb to pan with undrained tomatoes, paste, bay leaves and rosemary; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
4.Add celery, beans, carrots and mushrooms to pan; simmer, covered, about 30 minutes or until vegetables are tender. Add peas; simmer, uncovered, until peas are just tender. Season with salt and pepper.
5.Remove and discard toothpicks from lamb. Serve bowls of navarin sprinkled with parsley.

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