Navarin of Lamb

Cook time 2 hours 30 minutes
Servings 4


2 tbs. olive oil
1 kg of deboned lamb shoulder, sinew and excess fat removed and cut into 8 pieces
Salt and pepper
1 onion, diced
1 large carrot, diced
3 cloves garlic, peeled and bruised
1 sprig of rosemary
1 tbs. flour
1 large tomato, diced
1 cup of white wine
1.5L chicken stock or enough to cover the meat + an extra ¼ of a cup
4 kipfler potatoes (or your favourite waxy potato)
200g green beans, trimmed and blanched
1 bunch asparagus, trimmed and blanched
1 bunch of small salad or spring onions (baby onions), peeled and halved
1 knob of butter
Pinch of sugar

Navarin of Lamb


Heat oil in a large a pressure cooker. Season the lamb and sear on all sides until golden brown. Remove from the pot. Add the diced onions, carrot, garlic and rosemary and sauté for five minutes. Season the vegetables with salt, before adding the flour. Stir constantly for one minute to cook off the raw flour taste. Return the meat to the casserole pan and add the wine. Bring to the boil and reduce by 1/3. Add the tomatoes, chicken stock and potatoes. Put the lid on and bring up to pressure. Once it starts whistle (up to pressure), turn the heat down.

Using a slotted spoon remove the meat and potatoes and arrange in a hot platter. Place the cooker over a high heat and reduce the sauce by 1/3 to thicken. Add the beans and asparagus at the very last minute before pouring the sauce and vegetables over the meat.   

Download full recipe here.